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Low-Molecular Weight Sarcoplasm Fractions Promoting the Color Formation of Cooked Cured Meat Products

机译：低分子量Sarcoplasm馏分促进烹饪固化肉制品的颜色形成

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Takahide OKAYAMA; Norihide ANDO; Yukiharu NAGATA;
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年度 1980
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专利

1. Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products [J] . Metaxopoulos J, Kritikos D, Drosinos EH Food Control . 2003,第5期

机译：检查与希腊肉类行业中生产香肠和熟肉制品相关的GHP和HACCP系统的实施相关的微生物学参数
2. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product [J] . Piotr Szymański, Beata ?aszkiewicz, Urszula Siekierko, Journal of food quality . 2020,第2期

机译：用亚硝酸钠含量减少的乳酸钠，亚硝酸盐含量，亚硝基颜料含量，微生物和熟肉类含量的含量减少的肉类固化过程
3. Incidence of Clostridium perfringens in Commercially Produced Cured Raw Meat Product Mixtures and Behavior in Cooked Products during Chilling and Refrigerated Storage [J] . PETER J. TAORMINA, GENE W. BARTHOLOMEW, WARREN J. DORSA Journal of food protection . 2003,第1期

机译：商业生产的腌制生肉产品混合物中产气荚膜梭菌的发生率以及在冷藏和冷藏期间熟制产品的行为
4. Development of an Active Film Containing Mustard Extracts to Inhibit Pathogenic and Spoilage Bacteria in Cooked-Cured Meat Products [C] . Marta Lara-Lledó, Amin Olaimat, Richard A. Holley IAPRI Conference on Packaging . 2012

机译：含有芥菜提取物的活性膜的开发，以抑制烹饪肉类产品中的致病和腐败细菌
5. The Potential Role of Nitrite-Embedded Film Technology in Extending the Color Stability and Shelf Life of Alternatively-Cured Meat Products [D] . Cropp, Michael Stephen 2018

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
6. Meat processing and colon carcinogenesis: cooked nitrite-treated and oxidized high-heme cured meat promotes mucin-depleted foci in rats [O] . Raphaëlle L Santarelli, Jean-Luc Vendeuvre, Nathalie Naud, -1

机译：肉类加工和结肠癌：煮熟硝酸盐处理氧化高血管固化肉促进大鼠粘蛋白耗尽的焦点
7. Effect of Sarcoplasm from Porcine Skeletal Muscle on the Formation of Cooked Cured Meat Color [O] . Takahide OKAYAMA, Yukiharu NAGATA, Norihide ANDO 1979

机译：猪骨骼肌肌肉肌肉对煮熟的肉颜色形成的影响
8. Equipment for Packing Meat and Cured Meat Products. (Poland). [R] . 1990

机译：肉类和腌制肉制品包装设备。（波兰）。

Low-Molecular Weight Sarcoplasm Fractions Promoting the Color Formation of Cooked Cured Meat Products

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