Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110381
Abstract: Abstract The changes in water distribution and structural properties of myofibrillar protein (MP) in marinated pork belly induced by the addition of different concentrations (0.00, 0.25, 0.50, 1.00, and 2.00 g/kg) of tannic acid (TA) were… read more here.
Keywords: water; structural properties; water distribution; pork belly ... See more keywords
Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters.
Sign Up to like & getrecommendations! Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2017.11.012
Abstract: The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image… read more here.
Keywords: pork belly; pork; whole pork; belly muscle ... See more keywords
Effect of different cooking times on the fat flavor compounds of pork belly.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14184
Abstract: Fat has a great impact on the meat product flavor, which is influenced by cooking time. This study explored the effect of different steaming times on the fat flavor of pork belly. A total of… read more here.
Keywords: pork belly; volatile compounds; flavor; effect different ... See more keywords
Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030380
Abstract: Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food… read more here.
Keywords: stepwise; storage; pork belly; chicken breast ... See more keywords
Study on the reduction of heterocyclic amines by marinated natural materials in pork belly
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Animal Science and Technology"
DOI: 10.5187/jast.2022.e86
Abstract: Abstract This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for… read more here.
Keywords: reduction heterocyclic; natural materials; toxicity; reduction ... See more keywords