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| Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods |
| Haeun Kim, Koo Bok Chin |
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Anim Biosci. 2022;35(3):494-502. Published online August 25, 2021 DOI: https://doi.org/10.5713/ab.21.0320 |
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Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods Animal Bioscience. 2022;35(3):494-502  Changes in histological structure and physicochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature Food / Nahrung. 1995;39(5-6):432-451 Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin Meat Science. 1999;51(2):123-128 Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment Journal of Food Protection. 1985;48(6):476-482 Physicochemical Properties, and Antioxidant and Antimicrobial Effects of Garlic and Onion Powder in Fresh Pork Belly and Loin during Refrigerated Storage Journal of Food Science. 2008;73(8):C577-C584 Effects of tomato extracts as affected by different extraction solvents on physicochemical properties and antioxidant activities of pork patties Meat Science. 2014;96(1):455 QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS Journal of Food Quality. 2010;33(6):802-820 Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing European Food Research and Technology. 2006;225(5-6):921-924 The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2modified atmosphere packaging conditions Food Science and Technology International. 2016;23(2):174-184 Influence of sodium replacement on physicochemical properties of dry-cured loin Meat Science. 2009;83(3):423-430 |
