Results 281 to 290 of about 63,371 (305)
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Key Aroma Compounds in Smoked Cooked Loin
Journal of Agricultural and Food Chemistry, 2018Monika Kosowska +2 more
exaly +2 more sources
Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion
Meat Science, 2017Hye Jeong Seo, Ho Hyun Chun
exaly +2 more sources
Chemical and physico‐chemical changes during the dry‐cured processing of deer loin
International Journal of Food Science & Technology, 2020The changes on chemical composition, physico‐chemical parameters, free fatty acids and free amino acids content of dry‐cured deer loin were investigated at day 0, 30 and 60 of dry‐cured process.
Márcio Vargas-Ramella +5 more
semanticscholar +1 more source
Journal of Food Science, 2019
To investigate the effect of functional amino acid on meat flavor and eating quality, 60 growing-finishing pigs (Duroc × Large White × Landrace) were dietarily supplemented with or without 1.0% l-arginine, glutamic acid, or l-arginine plus glutamic acid ...
Q. Guo +5 more
semanticscholar +1 more source
To investigate the effect of functional amino acid on meat flavor and eating quality, 60 growing-finishing pigs (Duroc × Large White × Landrace) were dietarily supplemented with or without 1.0% l-arginine, glutamic acid, or l-arginine plus glutamic acid ...
Q. Guo +5 more
semanticscholar +1 more source
Human perception of color differences using computer vision system measurements of raw pork loin.
Meat Science, 2022B. Altmann +8 more
semanticscholar +1 more source
Prediction of cooking loss of pork belly using quality properties of pork loin.
Meat Science, 2022K. Jo +7 more
semanticscholar +1 more source