TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging
- 1 May 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (3) , 558-563
- https://doi.org/10.1111/j.1365-2621.1992.tb08042.x
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Lipid Oxidation in Ground Beef Patties as Affected by Time‐Temperature and Product Packaging ParametersJournal of Food Science, 1988
- Sensory Aroma Scores and TBA Values as Indices of Warmed-Over Flavor in PorkJournal of Food Science, 1986
- Headspace Gas Sampling/GC Method for the Quantitative Analysis of Volatile Compounds in CheeseJournal of Food Science, 1985
- Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systemsMeat Science, 1985
- Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked BeefJournal of Food Science, 1982
- EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSINGJournal of Food Science, 1980
- PENTANE PRODUCTION AS AN INDEX OF. RANCIDITY IN FREEZE‐DRIED PORKJournal of Food Science, 1980
- SYMPOSIUM ON MEAT FLAVOR OFF‐FLAVORS IN MEAT AND FISH ‐ A ReviewJournal of Food Science, 1979
- EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEFJournal of Food Science, 1978
- Oxidation-induced color and flavor changes in meatJournal of Agricultural and Food Chemistry, 1975