Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal....

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Detalles Bibliográficos
Autores principales: Akbarabadi, Masoumeh, Mohsenzadeh, Mohammad, Housaindokht, Mohammad-Reza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207089/
https://www.ncbi.nlm.nih.gov/pubmed/32426715
http://dx.doi.org/10.5851/kosfa.2020.e13

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207089/
https://www.ncbi.nlm.nih.gov/pubmed/32426715
http://dx.doi.org/10.5851/kosfa.2020.e13

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