Effects of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Fresh Pork Loins

Mabry?J. W.

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Effects of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Fresh Pork Loins

机译：快速冷却和加速加工对鲜猪肉里脊肉生理和感官特性的影响

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来源
《Journal of animal science》 |1987年第3期|共页
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Mabry?J. W.;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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机译：免疫去势bar猪新鲜和增强猪肉里脊的颜色稳定性和感官特性
2. Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market [J] . Journal of Animal Science . 2015,第10期

机译：新鲜肌肉的相关性与猪肉腰部感官特征的相关性，用于质量集中的市场
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机译：新鲜肌肉紧实度与猪肉里脊肉的感官特征的相关性，将以质量为重点的市场
4. RACTOPAMINE HYDROCHLORIDE AND IMMUNOCASTRATION EFFECTS ON SENSORY CHARACTERISTICS OF ENHANCED PORK CHOPS LOIN [C] . Iocca A.F.S., Silveira E.T.F., Lima B.R.C.C., ICoMST 2011;International conference of meat science and technology . 2012

机译：盐酸氢吗啡胺和免疫破坏对猪排腰肉感官特性的影响
5. The impacts of intramuscular fat content and other biochemical attributes of fresh pork loins on sensory characteristics [D] . Rincker, Phillip John 2007

机译：鲜猪肉里脊肉的肌内脂肪含量和其他生化特性对感觉特征的影响
6. Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere [O] . Sisse Jongberg, Mari Ann Tørngren, Leif H. Skibsted 2018

机译：在高氧气调环境中冷藏时添加抗坏血酸盐或绿茶或Maté的盐水注入猪腰肉的蛋白质氧化和感官质量
7. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows [O] . K. A. Jones-Hamlow, M. A. Tavárez, D. D. Boler, 2015

机译：从免疫阉割兵工中的新鲜和增强猪肉腰部的颜色稳定性和感官特征
8. Effect of Low Dose Irradiation on the Microbial and Sensory Characteristics of Fresh Pork Loins. Final Report [R] . Olson, D. G., Rust, R. E., Kraft, A. A., 1986

机译：低剂量辐照对鲜猪肉腰果微生物和感官特性的影响。总结报告

Effects of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Fresh Pork Loins

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