Sensory properties of smoked pork loin as determined by applied additives

Sensory properties of smoked pork loin as determined by applied additives

Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D...

Full description

Bibliographic Details
Main Authors:	Živković Dragić L., Perunović Marija N., Popov-Raljić Jovanka V., Bulatović Aleksandar V., Ivanović Mirjana
Format:	Article
Language:	English
Published:	University of Belgrade - Faculty of Agriculture, Belgrade 2003-01-01
Series:	Journal of Agricultural Sciences (Belgrade)
Subjects:	SUPRO 595 GRINSTED™ Carrageenan CC 250 smoked pork loin sensory properties
Online Access:	http://www.doiserbia.nb.rs/img/doi/1450-8109/2003/1450-81090302179Z.pdf

Similar Items

Influence of carrageenan addition on some technological and sensory properties of smoked pork loin
by: Ivanović Mirjana D., et al.
Published: (2002-01-01)

Quality of pork loin stored under different light intensity
by: Monika Marcinkowska-Lesiak, et al.
Published: (2017-07-01)

Prediction of Whole Pork Loin and Individual Chops’ Intramuscular Fat Using Computer Vision System Technology
by: David Newman, et al.
Published: (2020-11-01)

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB
by: Paulina Kęska, et al.
Published: (2017-07-01)

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin
by: Lorenzo Siroli, et al.
Published: (2020-07-01)

Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin
by: Dong Hyeon Park, et al.
Published: (2022-12-01)

Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin
by: Lidia Kurp, et al.
Published: (2022-02-01)

Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin
by: Cheorun Jo, et al.
Published: (2023-12-01)

Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins
by: Derico Setyabrata, et al.
Published: (2021-10-01)

Identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of pork loin
by: Juhui Choe, et al.
Published: (2019-01-01)

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut
by: Sumin Song, et al.
Published: (2020-12-01)

The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere
by: Monika Marcinkowska-Lesiak, et al.
Published: (2017-04-01)

Sensory Changes and <i>Listeria monocytogenes</i> Behavior in Sliced Cured Pork Loins during Extended Storage
by: Rita Silva, et al.
Published: (2020-05-01)

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
by: Tae-Kyung Kim, et al.
Published: (2019-12-01)

Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin
by: Zhiqing Tian, et al.
Published: (2023-06-01)

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
by: Sung-Su Kim, et al.
Published: (2023-05-01)

Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy
by: Alex Mason, et al.
Published: (2016-02-01)

Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
by: Jee-Hwan Choe, et al.
Published: (2016-07-01)

<i>Salmonella</i> spp. Response to Lytic Bacteriophage and Lactic Acid on Marinated and Tenderized Raw Pork Loins
by: Sherita Li, et al.
Published: (2022-03-01)

Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
by: Charlotte Braley, et al.
Published: (2023-04-01)

Performance of a Handheld Near-Infrared Spectroscopy Device to Predict Pork Primal Belly Fat Iodine Value and Loin Lean Intramuscular Fat Content
by: Stephanie Lam, et al.
Published: (2023-04-01)

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
by: Immaculada Argemí-Armengol, et al.
Published: (2024-02-01)

Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent
by: Sawankamol Noidad, et al.
Published: (2019-12-01)

Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
by: P. Albendea, et al.
Published: (2023-08-01)

Intramuscular fat and sensory properties of pork loin
by: Keith Belk, et al.
Published: (2010-01-01)

Effects of carcass weight increase on meat quality and sensory properties of pork loin
by: Young-Hwa Hwang, et al.
Published: (2020-09-01)

Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage
by: I. García-Márquez, et al.
Published: (2014-12-01)

Evaluation of Muscle Fiber Characteristics Based on Muscle Fiber Volume in Porcine Longissimus Muscle in Relation to Pork Quality
by: Anna C. Dilger, et al.
Published: (2018-11-01)

Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter
by: Zhiqing Tian, et al.
Published: (2022-05-01)

Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin
by: Yawei Zhang, et al.
Published: (2018-01-01)

An unusual cause of acute loin pain during cystometry
by: A R Rao, et al.
Published: (2006-01-01)

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs
by: Brittany Olson, et al.
Published: (2023-11-01)

Characterization of Pork Loin Chop Color Stability Using Loin Quality Traits and Instrumental Discoloration Measures
by: Anna C. Dilger, et al.
Published: (2022-10-01)

High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature
by: Ana Isabel Carrapiso, et al.
Published: (2023-09-01)

Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness
by: D. Andy King, et al.
Published: (2020-05-01)

Relationship between sensory attributes and volatile compounds of polish dry-cured loin
by: Ewa Górska, et al.
Published: (2017-05-01)

Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion
by: Paulina Kęska, et al.
Published: (2022-02-01)

HISTAMIN EVALUATION ON FROZEN TUNA LOINS (THUNNUS SP.) AS AN EXPORT REQUIREMENT STANDARD IN DENPASAR LABORATORY, BALI, INDONESIA
by: Budiadnyani I G.A., et al.
Published: (2021-12-01)

Evaluation of the sensory attributes along rabbit loin by a trained panel
by: Marina Martínez-Álvaro, et al.
Published: (2018-03-01)

The impact of overnight lairage on meat quality and storage stability of pork loin
by: Minwoo Choi, et al.
Published: (2024-03-01)