Thermal and compositional characterization of chicken, beef, and pork cartilage to establish its lifetime

The thermal behavior of commercial chicken, beef, and pork cartilage, were studied using thermal analysis techniques. We use thermogravimetry (TGA) to study their thermal stability between room temperature and 500 °C; differential scanning calorimetry (DSC) in a temperature range between - 50 °C and...

Full description

Autores:

Aparicio Rojas, Gladis Miriam
Andrade, Lina Juliana

Tipo de recurso:

Article of journal

Fecha de publicación:

2023

Institución:

Universidad Autónoma de Occidente

Repositorio:

RED: Repositorio Educativo Digital UAO

Idioma:

eng

OAI Identifier:

oai:red.uao.edu.co:10614/15529

Acceso en línea:

https://hdl.handle.net/10614/15529
https://doi.org/10.1016/j.heliyon.2023.e14853
https://red.uao.edu.co/

Palabra clave:

Cartilage
Chicken
Beef
Pork
Thermal analysis
Lifetime
Thermogravimetry
Difference
Scanning calorimetry
Activation energy

Rights

openAccess

License

Derechos reservados - Elsevier, 2023