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Suppression of mould growth on dry sausages
sausage moulds natamycin sorbate video image analysis
2014/2/27
The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on ...
The effect of natural antioxidants on the colour of dried/cooked sausages
video image analysis dried sausage colour oxidation rosemary
2014/2/27
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice...
Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer
Rigor mortis Thaw rigor Struggle at slaughter Texture analyzer
2012/8/13
Rigor mortis is an important change affecting meat palatability. However, there seems no efficient way to continuously and automatically track the whole process of rigor mortis and subsequent resoluti...
Study on kinetics of mass transfer in water-boiled salted duck during wet-curing
Water-boiled salted duck Mass transfer Wet-curing
2012/8/13
Curing is the most important process for the production of water-boiled salted duck. This work was designed to compare the difference in mass transfer of water and salt in water-boiled salted duck amo...
Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra
Extracted cooked cured meat pigment Structure Oxidation properties Electron paramagnetic resonance (EPR) HPLC/ESI-HR-MS FT–IR Raman spectra
2012/8/13
The structure and oxidation properties of cooked cured meat pigment (CCMP) were investigated by comparing the change in spectra of CCMP before and after oxidisation. CCMP was extracted using petroleum...
Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork
Phospholipase A2 Antioxidant enzymes Drip loss PSE pork
2012/8/13
In order to reveal the relationship between phospholipase A2 and antioxidant enzymes and drip loss in pork, the study was designed to examine the effects of phospholipase A2 and antioxidant enzymes on...
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening
Chinese Rugao ham c-Irradiation Residual nitrite Biogenic amine N-nitrosamines
2012/8/13
N-nitrosamines, biogenic amines and residual nitrite are harmful substances and often present in cured meat. The effects of gamma-irradiation (c-irradiation) on these chemicals in dry-cured Chinese Ru...
Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging
Caspase3 Skeletal muscle protein Calpain Inhibitor Post mortem aging Proteolysis
2012/8/13
The objective of this study was to investigate the potential contribution of apoptosis related downstream executioner caspase3 to post mortem skeletal muscle proteolysis by use of caspase3 selective i...
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
meat emulsion-type sausage water-holding capacity texture
2012/8/13
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
Beef semitendinosus muscle Collagen Fiber diameter Lysosome Meat color Quality and texture Ultrasound
2012/8/13
Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef se...
Effects of boning method and postmortem aging on meat quality characteristics of pork loin
aging boning palatability pork vacuum packaging.
2012/8/13
This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native bl...
Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
PMP gel MTG NMR proton mobility WHC Microstructure
2012/8/13
The effect of microbial transglutaminase (MTG) on nuclear magnetic resonance relaxation (NMR) behaviour, water holding capacity (WHC) and microstructure of pork myofibrillar protein (PMP) gel was stud...
EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE
apple polyphenol oxidative stability beef pork hams chilled
2012/8/13
The effects of apple polyphenol (AP) on color, lipid and protein oxidation in sliced cooked cured hams (SCCHs) made of pork and beef during chilled storage were investigated. SCCH samples with no anti...
Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck
Gaoyou duck Phospholipids Classes Molecular species
2012/8/13
In this study, intramuscular phospholipid classes and molecular species in Gaoyou duck meat were determined. Classes of phospholipids were identified and quantified by normal phase HPLC combined with ...
DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
2012/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...