Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization
Hui Lin, Juanjuan Zhang, Yiqun Huang, Faxiang Wang, Yongle Liu, Lihong Niu
Topics & Concepts
Citric acidTBARSChemistryFood scienceAcetic acidSterilization (economics)Thiobarbituric acidRaw materialLipid oxidationHydrolysisBiochemistryAntioxidantLipid peroxidationOrganic chemistryForeign exchange marketForeign exchangeMonetary economicsEconomicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies