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The Potential Role of Nitrite-Embedded Film Technology in Extending the Color Stability and Shelf Life of Alternatively-Cured Meat Products

机译：亚硝酸盐包埋膜技术在延长替代腌制肉制品的颜色稳定性和保质期中的潜在作用

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作者
Cropp, Michael Stephen;
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作者单位

Iowa State University;

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授予单位 Iowa State University;
学科
学位 M.S.
年度 2018
页码 107 p.
总页数 107
原文格式 PDF
正文语种 eng
中图分类
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专利

1. Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type [J] . James R. Claus, Chen Du Meat Science . 2013,第3期

机译：嵌入亚硝酸盐的包装膜对新鲜和冷冻牛肉的颜色发展和稳定性的影响，受肉龄和肌肉类型的影响
2. Bioactive packaging technologies for extended shelf life of meat-based products [J] . Veronique COMA Meat Science . 2008,第1a2期

机译：生物活性包装技术可延长肉类产品的保质期
3. The potential role of extended shelf-life products [J] . Peter Barnes Food, Cosmetics and Drugs Packaging . 2003,第4期

机译：延长保质期产品的潜在作用
4. Potential application of the electronic nose for shelf-life determination of raw milk and red meat [C] . Aziz Amari, Noureddine El Barbri, Nezha El Bari, International Symposium on Olfaction and Electronic Nose . 2009

机译：电子鼻子的潜在应用为保质期测定原料牛奶和红肉
5. Color improvement and shelf life extension of fresh red meats packaged with chitosan coated films. [D] . Basher, Anjum. 2000

机译：带有壳聚糖涂层薄膜的新鲜红肉的颜色改善和保质期延长。
6. Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1 [O] . Marta Gogliettino, Marco Balestrieri, Rosa Luisa Ambrosio, 2019

机译：通过用抗微生物肽MTP1激活宠物改性包装延长肉和乳制品的保质期
7. The Potential Role of Nitrite-Embedded Film Technology in Extending the Color Stability and Shelf Life of a Cured, Cooked Meat Product [O] . M. S. Cropp, J. S. Dickson, R. Tarté, 2018

机译：亚硝酸盐嵌入式薄膜技术在延长烹饪肉类产品的颜色稳定性和保质期方面的潜在作用
8. Investigation of the Physical-Chemical Properties of Polymer Films During Technological Processing of Meat and Meat Products (Issledovanie Fiziko-Khimicheskikh Pokazatelei Polimernykh Plenok Pri Tekhnologicheskoi Obrabotke Myasa I Myasnykh Produktov) [R] . Shishkina, N. N., Eltsefon, B. S., Zbanduto, L. L., 1966

机译：肉和肉制品加工过程中聚合物薄膜的物理化学性质研究（Issledovanie Fiziko-Khimicheskikh pokazatelei polimernykh plenok pri Tekhnologicheskoi Obrabotke myasa I myasnykh produktov）

The Potential Role of Nitrite-Embedded Film Technology in Extending the Color Stability and Shelf Life of Alternatively-Cured Meat Products

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