Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality
- Author
- FLORES, M1 ; ARMERO, E1 ; ARISTOY, M.-C1 ; TOLDRA, F1
[1] Instituto de Agroquímica y Tecnologia de Alimentos (C.S.I C.), Apartado de Correos 73, 46100 Burjassot, Valencia, Spain - Source
Meat science. 1999, Vol 51, Num 1, pp 53-59 ; ref : 29 ref
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cuisson Filet(viande) Nucléotide Propriété organoleptique Qualité Relation composition propriété Viande exsudative Viande porc Viande sombre Produit carné
- Keyword (en)
- Cooking Loin Nucleotide Organoleptic properties Quality Property composition relationship Pale soft exudative meat Pork Dark firm dry meat Meat product
- Keyword (es)
- Cocción Filete(carne) Nucleótido Propiedad organoléptica Calidad Relación composición propiedad Carne PSE Carne cerdo Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1646227
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0309-1740(98)00097-7 
https://dx.doi.org/10.1016/S0309-1740(98)00097-7
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