Concepedia

Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Jeffery J Sindelar, Fred Prochaska, Jason Britt, Gordon L. Smith, R. K. Miller, Robert J. Templeman, W. N. Osburn

Meat Science · 2003 · 41 citations · 13 references

DOI

Concepts

References

13

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

, , +7

MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEAT

K.S. Rhee · Journal of Food Science · 1978 · 206 citations

, , +15

A RAPID METHOD FOR THE DETECTION OF PSE AND DFD PORCINE MUSCLES

K.O. Honikel, Christine Fischer · Journal of Food Science · 1977 · 179 citations

, , +14

Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters

Shai Barbut, ARTHUR J. MAURER, Robert C. Lindsay · Journal of Food Science · 1988 · 94 citations

, , +15

Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection?

R. G. Kauffman, R L van Laack, Ronald L. Russell et al. · Journal of Animal Science · 1998 · 73 citations

, , +12