The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Three different packaging systems: vacuum packaging, rosemary active packaging, and oxygen scavenger packaging were compared for their ability to counteract lipid oxidation in pork patties upon storage at 5°C for 60 days following high pressure processing (HPP) (700MPa, 10min, 5°C). Lipid oxidation was studied at the surface and the inner part by measuring secondary lipid oxidation products (TBARs)...
Enrobed or coated pork patties containing a (50:50) mixture of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at a level of 100 ppm in the batter mix and meat emulsion were cooked and stored chilled (4+/-1 o C) and frozen (-18+/-1 o C) for evaluation of quality. Test samples were compared to control patties (neither enrobed nor antioxidant treated). After 35 days...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.