Vacuum‐Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf‐Life and Sensory Properties
Journal of Food Science, ISSN: 1750-3841, Vol: 60, Issue: 6, Page: 1179-1182
1995
- 36Citations
- 516Usage
- 2Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations36
- Citation Indexes36
- 36
- CrossRef27
- Usage516
- Downloads447
- Abstract Views69
- Captures2
- Readers2
Article Description
Precooked longissimus chops and semimembranosus/adductor roasts from pigs (n = 30) given no supplemental vitamin E (CON) or supplemented with 100 mg vitamin E/kg diet (VITE) were evaluated for lipid oxidation, microbial growth, sensory characteristics, cooking/storage losses and reheating losses. Chops and roasts were vacuum packaged, precooked to 60°C and stored at 2°C for 0, 7, 14, 28, or 56 days. Lipid oxidation was lower in VITE chops and roasts than in CON chops and roasts. Off‐flavor intensity scores were more acceptable and storage/ cooking losses were lower for VITE roasts than for CON roasts. Supplementation of vitamin E in a swine diet provided added protection against lipid oxidation and precooking pork under vacuum provided a palatable product with a shelf‐life of 56 days. Copyright © 1995, Wiley Blackwell. All rights reserved
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84986469561&origin=inward; http://dx.doi.org/10.1111/j.1365-2621.1995.tb04550.x; https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1995.tb04550.x; https://digitalcommons.calpoly.edu/asci_fac/5; https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1011&context=asci_fac; https://dx.doi.org/10.1111/j.1365-2621.1995.tb04550.x; https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1995.tb04550.x; https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.1995.tb04550.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1995.tb04550.x; http://doi.wiley.com/10.1111/j.1365-2621.1995.tb04550.x
Wiley
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know