Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

about

Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

Item

http://www.wikidata.org/entity/Q58702608

description

scientific article published on 25 August 2018

@en

wetenschappelijk artikel

@nl

наукова стаття, опублікована в серпні 2018

@uk

name

Quality Assessment of Fresh Me ...... ontents during Chilled Storage

@en

Quality Assessment of Fresh Me ...... ontents during Chilled Storage

@nl

type

Item

label

Quality Assessment of Fresh Me ...... ontents during Chilled Storage

@en

Quality Assessment of Fresh Me ...... ontents during Chilled Storage

@nl

prefLabel

Quality Assessment of Fresh Me ...... ontents during Chilled Storage

@en

Quality Assessment of Fresh Me ...... ontents during Chilled Storage

@nl

P1476

Quality Assessment of Fresh Me ...... ontents during Chilled Storage

@en

P2093

Ana M Herrero

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

Claudia Ruiz-Capillas

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

Francisco Jiménez-Colmenero

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

P2860

Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.

Biogenic amines in meat and meat products.

Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

Occurrence and formation of biologically active amines in foods.

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.

Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.

Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage.

Free amino acids and biogenic amines in red and white muscle of tuna stored in controlled atmospheres.

The effects of phytase and phytic acid on the loss of endogenous amino acids and minerals from broiler chickens.

P304

132

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

P31

scholarly article

P356

10.3390/FOODS7090132

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

P407

English

P433

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

P478

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

P50

Mehdi Triki

P577

2018-08-25T00:00:00Z

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

P698

30149617

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

P932

6163562

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