Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle

Alicia Grajales-Lagunes; Cecilia Rivera-Bautista; Jorge Ramirez-Telles; Miguel Abud-Archila; Miguel Ruiz-Cabrera; Raul Gonzalez-Garcia

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Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle

机译：乳酸对猪肉锯齿腹肌肉品质特性和口感的影响

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《Agricultural and Food Science》 |2012年第2期|共页
作者
Alicia Grajales-Lagunes; Cecilia Rivera-Bautista; Jorge Ramirez-Telles; Miguel Abud-Archila; Miguel Ruiz-Cabrera; Raul Gonzalez-Garcia;
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中图分类食品工业;
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1. Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle [J] . Alicia Grajales-Lagunes, Cecilia Rivera-Bautista, Miguel Ruiz-Cabrera, Agricultural and Food Science . 2012,第2期

机译：乳酸对猪肉锯齿腹肌肉品质特性和口感的影响
2. Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents [J] . Mozuriene Erika, Bartkiene Elena, Krungleviciute Vita, LWT-Food Science & Technology . 2016,第Null期

机译：基于乳酸菌的天然腌料对猪肉品质参数和生物胺含量的影响
3. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria [J] . Stimbirys Arturas, Bartkiene Elena, Siugzdaite Jurate, Journal of Food Science and Technology . 2015,第7期

机译：BLIS发酵产生的带乳酸菌的现成肉末猪肉产品的安全性和质量参数
4. Evaluation of the Functional Properties of Pork Meat Fermented with Psychrotrophic Lactic Acid Bacteria [C] . Hayashi T., Washio S., Arakawa M., ICoMST 2011;International conference of meat science and technology . 2012

机译：精神营养乳酸菌发酵猪肉的功能特性评价
5. Functional properties of restructured boneless pork produced from PSE and RFN pork utilizing non-meat adjuncts. [D] . Schilling, Mark W. 2002

机译：使用非肉类添加剂从PSE和RFN猪肉生产的重组无骨猪肉的功能特性。
6. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria [O] . Arturas Stimbirys, Elena Bartkiene, Jurate Siugzdaite, 2015

机译：BLIS发酵产生的带乳酸菌的现成猪肉末添加了向日葵的块茎的安全性和质量参数
7. Figure 4: Low magnification of the histological results of striated muscles from the latissimus dorsi (A), serratus profundus (B), pectoralis (C), obliquus externus abdominis (D), complexus (E), biventer cervicis (F) and longus colli ventralis (G). [O] . -1

机译：图4：低放大倍数从Latissimus dorsi（a），serratia深（b），乳房（100），外倾肌（500），复合物（e），脊柱诱导（f）和长期腹侧颈（G）。

Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle

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