Titlebook: Quality Attributes of Muscle Foods; Youling L. Xiong,Ho Chi-Tang,Fereidoon Shahidi Book 1999 Springer Science+Business Media New York 1999

Bronchial-Tubes

delta-waves

Foam-Cells

Vitamin E,ht red color is due to the presence of 40 to 60% of the surface meat pigment being in the oxymyoglobin form that turns brown upon oxidation to metmyoglobin. An antioxidant such as α-tocopherol located in the tissue cell walls inhibits the oxidation of lipids and oxymyoglobin and increases the case l

Irrepressible

和平主義者

Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Leveish containing this anticancer ingredient. This study has examined the CLA accumulated in lipids extracted from tissues of fish cultured with diets mixed respectively with CLA at 1.0%, 2.5%, 5.0% and 10.0%. The CLA was made by an alkaline isomerization method applied to safflower oil. The major CLA

OUTRE

Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging,atmosphere packaging (MAP) is the replacement of the package gaseous environments through passive or active means during storage or for display. Passive systems rely upon removal of external barrier materials or changes in film permeability to cause diffusion of different gases into the package. Act

Introvert

Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Indditives function primarily as preservatives, as antimicrobials and/or antioxidants, while others mainly modify product attributes such as sensory, nutritional and processing properties. Such additives often have secondary effects (desirable or undesirable) on the quality of products involved. This

偶像

Ornithologist

多嘴多舌

Effect of Castration and Slaughter Age on the Flavor of Sheepmeat,e recovered. Headspace volatiles, total volatiles, phenols, and free fatty acids were analyzed. Seventy-one compounds were reported as components of lamb aroma for the first time, including 4,6-dimethyl-1,3-oxathiane. Indole, 3-methylindole (skatole) and thiophenols were identified only in tissue fr