Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate (English)
- New search for: Sindelar, J. J.
- New search for: Prochaska, F.
- New search for: Britt, J.
- New search for: Smith, G. L.
- New search for: Osburn, W. N.
- New search for: Sindelar, J. J.
- New search for: Prochaska, F.
- New search for: Britt, J.
- New search for: Smith, G. L.
- New search for: Osburn, W. N.
In:
MEAT SCIENCE
;
65
, 4
;
1223-1230
;
2003
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ISSN:
- Article (Journal) / Print
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Title:Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate
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Contributors:Sindelar, J. J. ( author ) / Prochaska, F. ( author ) / Britt, J. ( author ) / Smith, G. L. ( author ) / Osburn, W. N. ( author )
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Published in:MEAT SCIENCE ; 65, 4 ; 1223-1230
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Publisher:
- New search for: Elsevier Science B.V., Amsterdam.
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Publication date:2003-01-01
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Size:8 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 641.36
- Further information on Dewey Decimal Classification
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Classification:
DDC: 641.36 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 65, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1201
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Dissemination of central nervous system tissue from the brain and spinal cord of cattle after captive bolt stunning and carcass splittingPrendergast, D.M / Sheridan, J.J / Daly, D.J / McDowell, D.A / Blair, I.S et al. | 2002
- 1211
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Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection levelSindelar, Jeffery J. et al. | 2003
- 1223
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Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonateSindelar, Jeffrey J. et al. | 2003
- 1231
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Pore formation in cured-smoked pork determined with image analysis-effects of tumbling and RN- geneHullberg, Anja et al. | 2003
- 1237
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Meat quality, fatty acid composition and flavour analysis in Belgian retail beefRaes, K. et al. | 2003
- 1247
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Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weightsDiaz, M.T. et al. | 2003
- 1257
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Development of a polymerase chain reaction assay for species identification of goose and mule duck in foie gras productsRodrı́guez, Miguel A. / Garcı́a, Teresa / González, Isabel / Asensio, Luis / Mayoral, Belén / López-Calleja, Inés / Hernández, Pablo E. / Martı́n, Rosario et al. | 2002
- 1265
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Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristicsHoffman, L.C. / Muller, M. / Cloete, S.W.P. / Schmidt, D. et al. | 2002
- 1275
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Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surfaceArnau, J. et al. | 2003
- 1281
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The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene-a low-field NMR relaxation studyBertram, Hanne Christine et al. | 2003
- 1293
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Whey protein concentrates effects on pink color development in a cooked ground turkey breast model systemSammel, L.M. et al. | 2003
- 1301
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The effect of supplementation with expanded sunflower seed on carcass and meat quality of lambs raised on pastureSantos-Silva, J. et al. | 2003
- 1309
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Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork qualityChannon, H.A. et al. | 2003
- 1315
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Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh porkChannon, H.A. et al. | 2003
- 1325
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Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO2Channon, Heather A. et al. | 2003
- 1335
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Effect of transport time and ageing on aspects of beef qualityMaria, G.A. et al. | 2003
- 1341
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The influence of RN genotype, including the new V199I allele, on the eating quality of pork loinJosell, °Asa et al. | 2003
- 1353
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Effect of phosphate with tumbling on lipid oxidation of precooked roast beefCheng, Jen-hua et al. | 2003
- 1361
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Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oilMuguerza, E. et al. | 2003
- 1369
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Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weightLatorre, M.A. et al. | 2003
- 1379
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Effect of dietary energy content on the intramuscular fat depots and triglyceride composition of river buffalo meatDi Luccia, A. et al. | 2003
- 1391
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Physicochemical and sensory characteristics of restructured beef steak with added walnutsJiménez Colmenero, F. et al. | 2003
- 1399
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Mathematical relationships between the intake of n-6 and n-3 polyunsaturated fatty acids and their contents in adipose tissue of growing pigsNguyen, L.Q. et al. | 2003
- 1407
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True retention of nutrients on cooking of Australian retail lamb cuts of differing carcass classification characteristicsKosulwat, Somkiat et al. | 2003
- 1413
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Lipid composition of Australian retail lamb cuts with differing carcass classification characteristicsKosulwat, Somkiat et al. | 2003
- 1421
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Detection of factors influencing nitrite determination in meatRincon, F. et al. | 2003
- 1429
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Py-a parameter for meat qualityPliquett, U. et al. | 2003
- 1439
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Changes in meat quality characteristics of bovine meat during the first 6 days post mortemRuiz de Huidobro, F. / Miguel, E. / Onega, E. / Blázquez, B. et al. | 2002
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AMSA Mission; Membership Application| 2003
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Editorial Board| 2003
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Volume Contents and Author Index| 2003