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Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage

The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at 4℃. Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and w...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Korean J Food Sci Anim Resour
Päätekijät: Kang, Sun Moon, Kang, Geunho, Seong, Pilnam, Park, Beomyoung, Cho, Soohyun
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Korean Society for Food Science of Animal Resources 2014
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597862/
https://ncbi.nlm.nih.gov/pubmed/26761167
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.273
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