Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Yuan H. Kim"'
Publikováno v:
Meat Science. 86:883-887
The objective was to determine the effect of muscle location on protein solubility and protein degradation in deep (DSM) and superficial (SSM) portion of beef semimembranosus. At 24 h postmortem, the semimembranosus was removed from beef carcasses (n
Publikováno v:
Meat Science. 86:852-858
The influence of lactate/phosphate enhancement on meat color and lipid oxidation stability, tenderness, protein degradation, and protein aggregation of early postmortem beef muscles packaged in a high oxygen modified atmosphere packaging (HiOx-MAP; 8
Publikováno v:
Meat Science. 63:249-255
Dietary conjugated linoleic acid (CLA) treatment reduced color a*- and b*-values of cooked chicken breast rolls. Sensory panels rated the color of cooked chicken rolls with CLA treatments darker than the control. The production of carbon monoxide (CO
Publikováno v:
Meat Science. 61:257-265
Irradiated meats produced more volatiles and higher 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated regardless of animal species. Irradiation not only produced many new volatiles not found in nonirradiated meats but also increase
Publikováno v:
Food chemistry. 129(3)
Two experiments were conducted to determine the effects of lactate on nitrite during meat curing. In the first experiment, using a model system, eight reaction components including nitrite and lactate, were used to assess the effect of each component
Publikováno v:
Meat science. 85(4)
Beef steaks from longissimus lumborum, semimembranosus, and adductor muscles (n=10; respectively) were cut at 24h postmortem, randomly assigned to either high-oxygen modified atmosphere packaging (HiOx-MAP; 80% O(2), 20% CO(2)) or vacuum (VAC), and d
Autor:
D.H. Kropf, J. Scott Smith, Yuan H Kim, Thomas M. Loughin, M. Seyfert, Melvin C. Hunt, Richard A. Mancini
Publikováno v:
Journal of agricultural and food chemistry. 54(20)
In two experiments, the relationship between metmyoglobin (MMb) reduction and lactate to pyruvate conversion with concomitant production of reduced nicotinamide adenine dinucleotide (NADH) via lactic dehydrogenase (LDH) was investigated. In experimen
Dietary CLA treatment reduced color a*- and b*-values of cooked chicken breast rolls. Sensory panels rated the color of cooked chicken rolls with CLA treatments darker than the control. The production of CO in cooked chicken rolls increased dramatica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ef61015fc42347e7340d23fdb6574c5
https://doi.org/10.31274/ans_air-180814-1035
https://doi.org/10.31274/ans_air-180814-1035