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Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage
Sisse Jongberg, Jinzhu Wen, Mari Ann Tørngren,
Marianne Lund Lametsch
Fødevarekemi
35
Citationer (Scopus)
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Vægt
Alfabetisk
Medicin og biovidenskab
Atmosphere
91%
Breast
59%
Chickens
75%
Chills
100%
Disulfides
13%
link protein
17%
Lipids
8%
Meat
14%
Muscles
46%
Myosin Heavy Chains
15%
Oxygen
55%
Product Packaging
90%
Proteins
4%
Sulfhydryl Compounds
28%
Thigh
52%
Vacuum
14%
Landbrug og biologi
breasts
71%
chickens
54%
disulfides
13%
lipid peroxidation
10%
meat quality
12%
muscles
51%
myosin heavy chains
15%
oxidative stability
86%
oxygen
54%
packaging
68%
proteins
8%
rancidity
16%
thighs
66%
thiols
25%
Teknik og materialevidenskab
Lipids
52%
Meats
53%
Muscle
72%
Oxidation
34%
Oxygen
62%
Packaging
69%
Proteins
71%
Vacuum
34%
Kemiske forbindelser
Disulfide
32%
Lipid
26%
Oxidation Reaction
17%
Protein
32%
Thiol
65%
Vacuum
30%