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Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork

Umaporn Pastsart (UGent) , Stefaan Lescouhier (UGent) and Stefaan De Smet (UGent)
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Keywords
PSE, catalase, post-mortem temperature, superoxide dismutase, glutathione peroxidase, pork, longissimus dorsi

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Citation

Please use this url to cite or link to this publication:

Chicago
Pastsart, Umaporn, Stefaan Lescouhier, and Stefaan De Smet. 2013. “Effect of High Post-mortem Temperature on Antioxidant Enzyme Activities and Meat Quality in Pork.” In ICoMST 2013 : 59th International Congress of Meat Science and Technology, ed. Meltem Serdaroğlu, Burcu Öztürk, and Tolga Akcan. Ege University. Food Engineering Department.
APA
Pastsart, U., Lescouhier, S., & De Smet, S. (2013). Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork. In M. Serdaroğlu, B. Öztürk, & T. Akcan (Eds.), ICoMST 2013 : 59th international congress of meat science and technology. Presented at the 59th International congress of Meat Science and Technology (ICoMST 2013), Ege University. Food Engineering Department.
Vancouver
1.
Pastsart U, Lescouhier S, De Smet S. Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork. In: Serdaroğlu M, Öztürk B, Akcan T, editors. ICoMST 2013 : 59th international congress of meat science and technology. Ege University. Food Engineering Department; 2013.
MLA
Pastsart, Umaporn, Stefaan Lescouhier, and Stefaan De Smet. “Effect of High Post-mortem Temperature on Antioxidant Enzyme Activities and Meat Quality in Pork.” ICoMST 2013 : 59th International Congress of Meat Science and Technology. Ed. Meltem Serdaroğlu, Burcu Öztürk, & Tolga Akcan. Ege University. Food Engineering Department, 2013. Print.
@inproceedings{4240274,
  author       = {Pastsart, Umaporn and Lescouhier, Stefaan and De Smet, Stefaan},
  booktitle    = {ICoMST 2013 : 59th international congress of meat science and technology},
  editor       = {Serdaro\u{g}lu, Meltem and {\"O}zt{\"u}rk, Burcu and Akcan, Tolga},
  isbn         = {9786051257204},
  language     = {eng},
  location     = {Izmir, Turkey},
  pages        = {4},
  publisher    = {Ege University. Food Engineering Department},
  title        = {Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork},
  url          = {http://icomst2013.org/t/e-book/},
  year         = {2013},
}