Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

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Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

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2015 nî lūn-bûn

@nan

2015年の論文

@ja

2015年論文

@yue

2015年論文

@zh-hant

2015年論文

@zh-hk

2015年論文

@zh-mo

2015年論文

@zh-tw

2015年论文

@wuu

2015年论文

@zh

2015年论文

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Lipid oxidation, sensory chara ...... ored frozen for up to 12 weeks

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Item

label

Lipid oxidation, sensory chara ...... ored frozen for up to 12 weeks

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prefLabel

Lipid oxidation, sensory chara ...... ored frozen for up to 12 weeks

@en

P1476

Lipid oxidation, sensory chara ...... ored frozen for up to 12 weeks

@en

P2093

Anna C Dilger

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Aubrey L Schroeder

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Katelyn A Jones-Hamlow

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Marcos A Tavárez

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P2860

Myoglobin-induced lipid oxidation. A review.

Myoglobin and lipid oxidation interactions: mechanistic bases and control.

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

Consumers' sensory acceptability of pork from immunocastrated male pigs.

Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs.

Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon.

Vaccination of boars with a GnRH vaccine (Improvac) eliminates boar taint and increases growth performance.

Effects of feeding ractopamine hydrochloride (Paylean) to physical and immunological castrates (Improvest) in a commercial setting on growth performance and carcass characteristics.

Effect of fat quality on sausage processing, texture, and sensory characteristics.

Effects of immunological castration (Improvest) on changes in dressing percentage and carcass characteristics of finishing pigs.

P304

355-363

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P31

scholarly article

P356

10.1002/FSN3.297

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2015-10-09T00:00:00Z

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P5875

282746196

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P698

27247765

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P932

4867755

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