A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
김정호
김지한
윤동규
지다솜
장현주
이치호
제어번호
105960819
학술지명
Food Science and Biotechnology
권호사항
Vol.
27
No.
6
[
2018
]
발행처
한국식품과학회
발행처 URL
http://www.kosfost.or.kr
자료유형
학술저널
수록면
1551-1559
(
9쪽)
언어
English
출판년도
2018
등재정보
KCI등재
판매처
'
A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times' 의 참고문헌
Waterproperties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN-gene
The effect of meat quality, salt andageing time on biochemical parameters of dry-cured Longissimus dorsi muscle
Research guidelines for cookery, sensory evaluation and instrumental tenderness measurement of fresh meat
Relationship of myofibril fragmentation index to certain chemical, physical, and sensory characteristics of bovine longissimus muscle
Relationship between beef consumer tenderness perception and Warner-Bratzler shear force
Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time
Official Methods of Analysis
Myoglobin and lipid oxidation interactions: mechanistic bases and control
Microsomal lipid peroxidation
Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum
Lipid oxidation potential of beef, chicken, and pork
Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres
Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle
Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability
Influence of ultimate pH on bovine meat tenderness during ageing
Impact of white striping on functionality\ attributes of broiler breast meat
Enzymes in tenderization of meat—the system of calpains and other systems—a review
Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats
Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins
Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times
Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows
Effect of dry-ageing on pork quality characteristics in different genotypes
Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins
Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package
Effect of aging on the physicochemical, textural, microbial and proteome changes in emu (Dromaius Novaehollandiae) meat under different packaging conditions
Dry-aging effects on palatability of beef longissimus muscle
Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks
Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere
Color and color stability of frozen restructured beef steaks: effect of sodium chloride, tripolyphosphate, nitrogen atmosphere, and processing procedures
Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles
A comparison of dry-aged and vacuum-aged beef strip loins
'
A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times'
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