Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract

Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves fo...

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Detalles Bibliográficos
Autores principales: Lee, Da Gyeom, Lee, Juri, Jo, Kyung, Lee, Cheol Woo, Lee, Hyun Jung, Jo, Cheorun, Jung, Samooel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932949/
https://www.ncbi.nlm.nih.gov/pubmed/29725212
http://dx.doi.org/10.5851/kosfa.2017.37.6.898

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932949/
https://www.ncbi.nlm.nih.gov/pubmed/29725212
http://dx.doi.org/10.5851/kosfa.2017.37.6.898

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