Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices
<p>Nowadays traditional pork is still remaining the most popular meat in many European countries. The aim of this work was to evaluate spices for the development of functional food with high antioxidant capacity. To achieve the proposed goal, two specialties meat (chops and roulade pork) with...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2014-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10368 |
| _version_ | 1819049159415562240 |
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| author | Liana Claudia Salanță Maria Tofană Sonia Socaci Anca Timiș Anca Fărcaș Dana Feier Carmen Pop |
| author_facet | Liana Claudia Salanță Maria Tofană Sonia Socaci Anca Timiș Anca Fărcaș Dana Feier Carmen Pop |
| author_sort | Liana Claudia Salanță |
| collection | DOAJ |
| description | <p>Nowadays traditional pork is still remaining the most popular meat in many European countries. The aim of this work was to evaluate spices for the development of functional food with high antioxidant capacity. To achieve the proposed goal, two specialties meat (chops and roulade pork) with mixtures of spices was obtained. According to our results, the spices with the highest antioxidant capacity was basil and mace.</p> |
| first_indexed | 2024-12-21T11:27:43Z |
| format | Article |
| id | doaj.art-d0852f49519144b98557fcd87cce9d78 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-21T11:27:43Z |
| publishDate | 2014-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-d0852f49519144b98557fcd87cce9d782022-12-21T19:05:38ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002014-11-0171220120210.15835/buasvmcn-fst:103688839Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of SpicesLiana Claudia Salanță0Maria Tofană1Sonia Socaci2Anca Timiș3Anca Fărcaș4Dana Feier5Carmen Pop6Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 400372 Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca<p>Nowadays traditional pork is still remaining the most popular meat in many European countries. The aim of this work was to evaluate spices for the development of functional food with high antioxidant capacity. To achieve the proposed goal, two specialties meat (chops and roulade pork) with mixtures of spices was obtained. According to our results, the spices with the highest antioxidant capacity was basil and mace.</p>http://journals.usamvcluj.ro/index.php/fst/article/view/10368spices, antioxidant capacity, pork meat, quality |
| spellingShingle | Liana Claudia Salanță Maria Tofană Sonia Socaci Anca Timiș Anca Fărcaș Dana Feier Carmen Pop Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology spices, antioxidant capacity, pork meat, quality |
| title | Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices |
| title_full | Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices |
| title_fullStr | Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices |
| title_full_unstemmed | Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices |
| title_short | Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices |
| title_sort | physicochemical and sensory characteristics of meat specialties prepared with mixtures of spices |
| topic | spices, antioxidant capacity, pork meat, quality |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/10368 |
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