Analysis of volatile components and the sensory characteristics of irradiated raw pork
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چکیده
منابع مشابه
Analysis of volatile components and the sensory characteristics of irradiated raw pork.
Longissimus dorsi muscle strips, approximately 20 mm long, 40 mm wide, and 5 mm thick (4 g), of pig were randomly placed in a single layer into labeled bags (four strips per bag) and packaged either aerobically or under vacuum. Samples in the bags were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components and sensory characte...
متن کاملAnalysis of Volatile Components and Sensory Characteristics of Irradiated Raw Pork
Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components, and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage. Irradiated muscle strips produced more 2thiobarbituric acid reactive substances (TBARS) than ...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2000
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(99)00081-9