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Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Artículo
Acceso abierto Artículo DOAJ
Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Yong An Kim et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju s...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
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Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period
Artículo
Acceso abierto Artículo DOAJ
Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period
Jin-Hee Choi et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extr...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
Artículo
Acceso abierto Artículo DOAJ
Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
In-Kyu Bae et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract The composition of turmeric powder (TP) can affect the quality properties and storage characteristics of pyeonyuk; however, the appropriate addition level of TP in pyeonyuk has not been established. To address t...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
Artículo
Acceso abierto Artículo DOAJ
Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
Jung-Heun Ha et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with inc...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)
Artículo
Acceso abierto Artículo DOAJ
Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)
Rushikesh Ambadasrao Kantale et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz....
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Determination of Indicators for Dry Aged Beef Quality
Artículo
Acceso abierto Artículo DOAJ
Determination of Indicators for Dry Aged Beef Quality
Heeyoung Lee et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or un...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction
Artículo
Material complementario disponible Artículo DOAJ
Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction
Gur-Yoo Kim et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract This study aimed to extend the shelf-life of coffee-containing milk beverage by adding Theobroma cacao (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothe...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality
Artículo
Acceso abierto Artículo DOAJ
Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality
Hye-Jin Kim et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensi...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Artículo
Acceso abierto Artículo DOAJ
Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Jimyeong Ha et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next,...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
Artículo
Material complementario disponible Artículo DOAJ
Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
Dong-Min Shin et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a gree...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Material complementario disponibleEl enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
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