Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
نویسندگان
چکیده
منابع مشابه
Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2...
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To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was in...
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The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from ...
متن کاملQuality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage
This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire × Landrace × Duroc (YLD), Yorkshire × Chester White × Yorkshire (YCY), and Yorkshire × Berkshire × Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and coo...
متن کاملInfluence of harvest processes on pork loin and ham quality.
The purpose of this study was to determine the specific effects of extending the interval between dwell time and the duration of scalding on pork quality attributes. Sixty-four Duroc x Yorkshire pigs were randomly assigned to a 2 x 2 factorial treatment arrangement. Treatments included extending the dwell duration from 5 to 10 min and extending the scald duration from 5 to 8 min. All carcasses ...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2017
ISSN: 1225-8563
DOI: 10.5851/kosfa.2017.37.5.726