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Colour changes in chilling, freezing and storage of meat 83 LANARI M C, CASSENS R G, SCHAEFER D M, ARNOLD R N and ScHELLER K K(1993),Dietary vitamin es colour and display life of frozen beef from Holstein steers, LANARI M R G, SCHAEFER D M and SCHELLER KK(1994), Effect of dietary vitamin E on pigment and lipid stability of frozen beef: a kinetic analysis, Meat ANDROCK A H wALLACEGA(1955), Discoloration of fresh red meat and its rela- ionship to film oxygen permeability, Food Technol, 9 194 LANE J P and BRATzler L J(1962), Spectrophotometric estimation of metmyoglobin in frozen meat extracts, J Food Sci. 27 343 LEDWARD D A and MACFARLANE JJ(1971), Some observations on myoglobin and lipid oxidation in frozen beef, J Food Sci, 36 987 LENTZ C P(1971), Effect of light and temperature on colour and flavour of pre ackaged frozen beef. Canadian Inst Food Sci Technol. 4 166 LIU Q, LANARI M C and SCHAEFER D M(1995), A review of dietary vitamin E supple mentation for improvement of beef quality, J Animal Sci, 73 3131-3140 MACDOUGALL D B(1972), The effect of time and storage temperature on consumer ty, in Cutting C ig: Why ymposium No. 2,.. 11. MACDOUGALL D B(1974), The appearance of frozen meat and its colour stabilit during storage, in Cutting CL, Meat Freezing: Why and How? Meat Research Insti tute Symposium No. 3, 10.1-10 MACDOUGALL DB(1993), Principles of colour measurement for food, in Kress-Rogers E, Instrumentation and Sensors for the Food Industry, Butterworth-Heinemann, 3962. MACDOUGALL D B and MALTON R(1972), unpublished data, Cited by MacDougall MALTON(1971), Some factors affecting temperature of packaged overwrapped tailers' display cabinets, Proceedings of the 17th Meeting European Meat Research workers, 486 MALTON R(1972), Refrigerated retail display cabinets, in Cutting C L, Meat Chilling: Why and How? Meat Research Institute Symposium No. 2, 290 PAPL(1972), with liquid nitrogen; effect of freezing rat sliced beef. Acta Alimentaria. 1 371 PEARSON A M(1994), Introduction to quality attributes and their measurement in meat, poultry and fish products, in Pearson A M and Dutson T R, Quality Attrib utes and Their Measurement in Meat, Poultry and Fish Products, Advances in Meat Research Series, Volume 9. UK. Blackie Academic and Professional 1-33. ENNEY N and BELL R G(1993). Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage t chill temperatures, Meat Sci, 33 245-252 RIKERT J A. BRESSLER L, BALL C o and STIER E F(1957), Factors affecting quality of packaged meat. IL. Color studies. C. Effects of air and oxygen under different ressures upon color of product, Food Technol, 11 625 SALEH B and WATTS B M(1968), Substrates and intermediates in the enzymatic reduc- tion of metmyoglobin in ground beef, J Food Sci, 33 353 STEWART M R, HUTCHINS B K, ZIPSER M w and wATTS B M(1965), Enzymatic reduction of metmyoglobin by ground beef, J Food Sci, 30 487 V L and JAMES S J(1986), Evaporative weight loss from unwrapped d products in chilled display cabinets, Recent Advances and Developments Refrigeration of Meat chilling, Meeting of IIR Commission C2, Bristol Section 9. 415-425 TAYLOR AA, PERRY A M and WARKUP C C(1995), Improving pork quality by electrical casses, Meat Sci, 39 327-337lanari m c, cassens r g, schaefer d m, arnold r n and scheller k k (1993), Dietary vitamin E enhances colour and display life of frozen beef from Holstein steers, J Food Sci, 58(4) 701–704. lanari m c, cassens r g, schaefer d m and scheller k k (1994), Effect of dietary vitamin E on pigment and lipid stability of frozen beef: a kinetic analysis, Meat Sci, 38 3–15. landrock a h and wallace g a (1955), Discoloration of fresh red meat and its rela￾tionship to film oxygen permeability, Food Technol, 9 194. lane j p and bratzler l j (1962), Spectrophotometric estimation of metmyoglobin in frozen meat extracts, J Food Sci, 27 343. ledward d a and macfarlane j j (1971), Some observations on myoglobin and lipid oxidation in frozen beef, J Food Sci, 36 987. lentz c p (1971), Effect of light and temperature on colour and flavour of pre￾packaged frozen beef, Canadian Inst Food Sci Technol J, 4 166. liu q, lanari m c and schaefer d m (1995), A review of dietary vitamin E supple￾mentation for improvement of beef quality, J Animal Sci, 73 3131–3140. macdougall d b (1972), The effect of time and storage temperature on consumer quality, in Cutting C L, Meat Chilling: Why and How? Meat Research Institute Symposium No. 2, 8.1–8.11. macdougall d b (1974), The appearance of frozen meat and its colour stability during storage, in Cutting C L,Meat Freezing:Why and How? Meat Research Insti￾tute Symposium No. 3, 10.1–10. macdougall d b (1993), Principles of colour measurement for food, in Kress-Rogers E, Instrumentation and Sensors for the Food Industry, Butterworth-Heinemann, 39–62. macdougall d b and malton r (1972), unpublished data, Cited by MacDougall (1972). malton r (1971), Some factors affecting temperature of packaged overwrapped trays of meat in retailers’ display cabinets, Proceedings of the 17th Meeting European Meat Research Workers, 486. malton r (1972), Refrigerated retail display cabinets, in Cutting C L, Meat Chilling: Why and How? Meat Research Institute Symposium No. 2, 290. pap l (1972), Freezing with liquid nitrogen; effect of freezing rate on the quality of sliced beef, Acta Alimentaria, 1 371. pearson a m (1994), Introduction to quality attributes and their measurement in meat, poultry and fish products, in Pearson A M and Dutson T R, Quality Attrib￾utes and Their Measurement in Meat, Poultry and Fish Products,Advances in Meat Research Series, Volume 9, UK, Blackie Academic and Professional, 1–33. penney n and bell r g (1993), Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures, Meat Sci, 33 245–252. rikert j a, bressler l, ball c o and stier e f (1957), Factors affecting quality of prepackaged meat. II. Color studies. C. Effects of air and oxygen under different pressures upon color of product, Food Technol, 11 625. saleh b and watts b m (1968), Substrates and intermediates in the enzymatic reduc￾tion of metmyoglobin in ground beef, J Food Sci, 33 353. stewart m r, hutchins b k, zipser m w and watts b m (1965), Enzymatic reduction of metmyoglobin by ground beef, J Food Sci, 30 487. swain m v l and james s j (1986), Evaporative weight loss from unwrapped meat and food products in chilled display cabinets, Recent Advances and Developments in the Refrigeration of Meat chilling, Meeting of IIR Commission C2, Bristol (UK), Section 9, 415–425. taylor a a, perry a m and warkup c c (1995), Improving pork quality by electrical stimulation or pelvic suspension of carcasses, Meat Sci, 39 327–337. Colour changes in chilling, freezing and storage of meat 83
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