Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin
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چکیده
منابع مشابه
Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork.
This study evaluates the effect of dietary selenium (Se) supplementation source (organic, Se-enriched yeast; SY vs. inorganic, sodium selenite; SS), dose (0.2: L vs. 0.4: H mg/kg) and the combination of Se and vitamin E (VITE+SS) for 26days on drip loss, TBARS, colour changes, myofibrillar protein pattern and proteolysis in pork. The lowest water losses were observed in the SY-H group when comp...
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Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at 4℃), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from 4℃ to 16℃, the qualities of pork t...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2018
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2018.07.017