Concepedia

Characterization of traditional processing of pork meat into boucané

Isabelle Poligné, Antoine Collignan, G. Trystram

Meat Science · 2001 · 43 citations · 38 references

Concepts

AgricultureAnimal SciencesFood ScienceFood EngineeringFood ProcessingMeat ScienceMeat CompositionMeat FlavorMeat PreservationMeat ProcessingMeat QualityMeat TextureMeat By-product ProcessingMeat Quality EvaluationPork Muscle ConversionProcessing Effects On Meat FlavorProcessing Effects On Meat Quality

References

38

TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS1

Harald Martens, Eva Stabursvik, M. Martens · Journal of Texture Studies · 1982 · 244 citations

Agriculture, Animal Sciences, Food Science +17

Flavor chemistry: Trends and developments

Gary A. Reineccius · Journal of Controlled Release · 1990 · 203 citations

Agriculture, Chemistry, Food Science +11

Flavor compounds of dry-cured ham

Germana Barbieri, Luciana Bolzoni, G. Parolari et al. · Journal of Agricultural and Food Chemistry · 1992 · 169 citations

Agriculture, Food Science, Food Analysis +12

Polycyclic aromatic hydrocarbons in grilled food

Bonny K. Larsson, Greger P. Sahlberg, Å. Eriksson et al. · Journal of Agricultural and Food Chemistry · 1983 · 161 citations

Agriculture, Chemistry, Food Science +10

Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings

Enayat A. Gomaa, J. Ian Gray, Samir Rabie et al. · Food Additives & Contaminants · 1993 · 155 citations

Pharmacy, Food Science, Toxicology +14