@inproceedings{ccad23adfed8428e821849304ca72564,
title = "Textural attributes of pork longissimus muscle injected with marbling-like emulsified lipids",
abstract = "The overall objective of the study was to create marbling in pork with acceptable textural attributes through the injection of antioxidant-containing lipid emulsions. Pork was injected with 5\% water as control (CW) or 5\% emulsion with no tocopherols (E) or with 0.1\% tocopherols (ET) and packaged in a modified atmosphere (80\%O2/20\%CO2) during refrigerated (2 °C) storage for 3 weeks. Lipid oxidation (TBARS) was totally inhibited in ET pork but increased 3-fold to 0.20 mg MDA/kg in CW and E pork after 3 weeks. ET treatment also had a positive effect on meat red colour. The E and ET muscles also had a lower drip loss and lower WBSF respectively than CW muscles during storage period (P<0.05).",
keywords = "Emulsion, Marbling, Pork, Tocopherols",
author = "Ma, \{Li Zhen\} and Xiong, \{You Ling\}",
note = "Copyright: Copyright 2011 Elsevier B.V., All rights reserved.; 2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011 ; Conference date: 28-05-2011 Through 30-05-2011",
year = "2011",
doi = "10.4028/www.scientific.net/AMR.236-238.2856",
language = "English",
isbn = "9783037851210",
series = "Advanced Materials Research",
pages = "2856--2859",
booktitle = "Application of Chemical Engineering",
}