Art

J-GLOBAL ID：200902158104091096   Reference number：98A0558538

Off-flavour and Lipid Oxidation in Raw Venison during Storage.

貯蔵中に発生する鹿肉の不快臭と脂質酸化

Author (4)： WATANABE AKIRA (東北農試) ,  SATO HIROSHI (東北農試) ,  MATSUMOTO MITSUTO (東北農試) ,  HODATE KOICHI (東北農試)
Material： Animal Science and Technology  (日本畜産学会報)
Volume： 69  Issue： 5  Page： 489-492  Publication year： May. 1998 
JST Material Number： F0902A  ISSN： 0918-2365  CODEN： NICKA3  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *Cervus ,...

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JST classification (1)： Raw meat quality and treatments  (FJ12032O)

Reference (21)：

• ANG, CW. Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat. J. Assoc. Off. Anal. Chem. 1989, 72, 277-281
• BUCKLEY, J. Influence of alpha-tocopherol (Vitamin E) on storage stability of raw pork and bacon. J. Food Prot. 1980, 43, 265-267
• GREENE, BE. Lipid oxidation and pigment changes in raw beef. J. Food Sci. 1969, 34, 110-113
• GREENE, BE. Relationship between TBA numbers and inexperienced panelists' assessments of oxidized flavor in cooked beef. J. Food Sci. 1982, 47, 52-54, 58
• IGENE, IO. Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage. Food Chem. 1980, 5, 263-276

Terms in the title (4)： 貯蔵 ,  鹿肉 ,  不快臭 ,  脂質酸化