חיפוש מתקדם
Journal of Food Science
MILLER, D.K., Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
SMITH, V.L., Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
KANNER, J., Kanner is with the Dept. of Food Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
MILLER, D.D., Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
LAWLESS, H.T., Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
Fifteen crossbred feeder pigs were fed to market weight on corn‐soy rations containing either 62, 131, or 209 ppm iron. After slaughter, pork was ground, cooked, and stored at 4°C for 12 days. Heavily fortifying swine rations with iron (≥200 ppm) increased nonheme iron (NHI) and thiobarbituric acid reactive substances (TBARS) in cooked, stored ground pork (GP) but did not increase warmed‐over aroma (WOA) (p>0.05). NHI, TBARS, and WOA increased during storage. TBARS strongly correlated with WOA during storage (r=0.903) and with NHI (r=0.901). Copyright © 1994, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron
59
MILLER, D.K., Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
SMITH, V.L., Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
KANNER, J., Kanner is with the Dept. of Food Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
MILLER, D.D., Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
LAWLESS, H.T., Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron
Fifteen crossbred feeder pigs were fed to market weight on corn‐soy rations containing either 62, 131, or 209 ppm iron. After slaughter, pork was ground, cooked, and stored at 4°C for 12 days. Heavily fortifying swine rations with iron (≥200 ppm) increased nonheme iron (NHI) and thiobarbituric acid reactive substances (TBARS) in cooked, stored ground pork (GP) but did not increase warmed‐over aroma (WOA) (p>0.05). NHI, TBARS, and WOA increased during storage. TBARS strongly correlated with WOA during storage (r=0.903) and with NHI (r=0.901). Copyright © 1994, Wiley Blackwell. All rights reserved
Scientific Publication
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