Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial con...

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Detalles Bibliográficos
Autores principales: Gao, Tian, Li, Jiaolong, Zhang, Lin, Jiang, Yun, Ma, Ruixue, Song, Lei, Gao, Feng, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283172/
https://www.ncbi.nlm.nih.gov/pubmed/25557823
http://dx.doi.org/10.5713/ajas.14.0511

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283172/
https://www.ncbi.nlm.nih.gov/pubmed/25557823
http://dx.doi.org/10.5713/ajas.14.0511

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