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Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
2014/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
2012/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value
pork sensory quality technological value
2010/2/3
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...