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Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

Author:
Choi, Y.M., Ryu, Y.C., Lee, S.H., Go, G.W., Shin, H.G., Kim, K.H., Rhee, M.S., Kim, B.C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.2 pp. 317-322
ISSN:
0023-6438
Subject:
pork, longissimus dorsi, sanitizing, sterilizing, carbon dioxide, meat quality, pH, meat tenderness, water holding capacity, sarcoplasmic reticulum, denaturation, color, phosphorylase, creatine kinase, isomerases
Agid:
2080495