Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork
YASOSKY, J. J. ; ABERLE, E. D. ; PENG, I. C. ; MILLS, E. W. ; JUDGE, M. D.
Oxford, UK : Blackwell Publishing Ltd
Published 1984
Oxford, UK : Blackwell Publishing Ltd
Published 1984
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (〉6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH.
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| Type of Medium: |
Electronic Resource
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| URL: |
| _version_ | 1798290346821550080 |
|---|---|
| autor | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. |
| autorsonst | MILLS, E. W. JUDGE, M. D. |
| book_url | http://dx.doi.org/10.1111/j.1365-2621.1984.tb12832.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ240474910 |
| insertion_date | 2012-04-26 |
| issn | 1750-3841 |
| journal_name | Journal of food science |
| materialart | 1 |
| notes | Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (〉6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH. |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1984 |
| publikationsjahr_facette | 1984 |
| publikationsjahr_intervall | 8019:1980-1984 |
| publikationsjahr_sort | 1984 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 49 (1984), S. 0 |
| search_space | articles |
| shingle_author_1 | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. |
| shingle_author_2 | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. |
| shingle_author_3 | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. |
| shingle_author_4 | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. |
| shingle_catch_all_1 | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork Blackwell Publishing Ltd Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (〉6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH. 1750-3841 17503841 |
| shingle_catch_all_2 | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork Blackwell Publishing Ltd Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (〉6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH. 1750-3841 17503841 |
| shingle_catch_all_3 | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork Blackwell Publishing Ltd Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (〉6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH. 1750-3841 17503841 |
| shingle_catch_all_4 | YASOSKY, J. J. ABERLE, E. D. PENG, I. C. MILLS, E. W. JUDGE, M. D. Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork Blackwell Publishing Ltd Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (〉6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH. 1750-3841 17503841 |
| shingle_title_1 | Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork |
| shingle_title_2 | Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork |
| shingle_title_3 | Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork |
| shingle_title_4 | Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:15:16.483Z |
| titel | Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork |
| titel_suche | Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork |
| topic | ZA-ZE ZM |
| uid | nat_lic_papers_NLZ240474910 |