CARNEPRESS MAYO DE 2018
Carnepress es una revista mensual electrónica educativa sin fines de lucro y de difusión de información tecnológica, comercial y de mercados para la industria cárnica mexicana que se distribuye gratuitamente a los líderes de las compañías y entidades del sector.
Carnepress es una revista mensual electrónica educativa sin fines de lucro y de difusión de información tecnológica, comercial y de mercados para la industria cárnica mexicana que se distribuye gratuitamente a los líderes de las compañías y entidades del sector.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
TECNOLOGÍA<br />
CÁRNICA<br />
50<br />
omission test involvement of glutamic acid, IMP and<br />
potassium ion. Animal Science and Technology (Japan)<br />
66, 43–51.<br />
Hayashi T, Yamaguchi K, Konosu S. 1981. Sensory analysis<br />
of taste-active components in the extract of boiled snow<br />
crab meat. Journal of Food Science 46, 479–483.<br />
Hughes RB, Jones NR. 1966. Measurement of<br />
hypoxanthine concentration in canned herring as an<br />
index of the freshness of the raw material, with a comment<br />
on flavor relations. Journal of the Science of Food and<br />
Agriculture 17, 434–436.<br />
Igene JO, Yamauchi K, Pearson AM, Gray JI, Aust SD. 1985.<br />
Mechanisms by which nitrite inhibits the development of<br />
warmed-over flavor (WOF) incurred meat. Food<br />
Chemistry 18, 1–18.<br />
Kawai M, Okiyama A, Ueda Y. 2002. Taste enhancement<br />
between various amino acids and IMP. Chemical Senses<br />
27, 739–745.<br />
Kitada Y, Hasuike A, Sasaki M, Tanigawa K, Horiuchi R,<br />
Yumiba H. 1983. Analysis and Behaviour of ATP Related<br />
Substances in Chicken Muscle. Nippon Shokuhin Kogyo<br />
Gakkaishi 30, 151–154 (In Japanese)<br />
Kurihara K, Kashiwayanagi M. 2000. Physiological studies<br />
on umami taste. Journal of Nutrition 130, 9315–9345.<br />
Macdonald B, Gray JI, Stanley DW, Usborne WR. 1980. Role<br />
of nitrite in cured meat Flavor. Journal of Food Science 45,<br />
885–904.<br />
Nishimura T, Kato H. 1988. Taste of free amino acids and<br />
peptides. Food Reviews International 4, 175–194.<br />
Nishimura T, Rhue MR, Okitani A, Kato H. 1988.<br />
Components contributing to the improvement of meat<br />
taste during storage. Agricultural and Biological Chemistry<br />
52, 2323–2330.<br />
Nishimura T. 1998. Mechanism involved in the improvement<br />
of meat taste during postmortem aging. Food<br />
Science and Technology International, Tokyo 4, 241–249.<br />
Perigo JA, Whiting E, Bashford TE. 1967. Observations on<br />
the inhibition of vegetative cells of Clostridium sporogenes<br />
by nitrite which has been autoclaved in a laboratory<br />
medium, discussed in the context of sub-lethally pro-