Applying multicriteria analysis for choosing the best marination for pork
- Autores:
-
VMOS, Nieto
FR, Caldara
IA, Nääs
M, Moi
Paz ICL, Almeida
RG, Garcia
LO, Seno
LS, Santos
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2015
- Institución:
- Universidad de Córdoba
- Repositorio:
- Repositorio Institucional Unicórdoba
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unicordoba.edu.co:ucordoba/5281
- Acceso en línea:
- https://repositorio.unicordoba.edu.co/handle/ucordoba/5281
https://doi.org/10.21897/rmvz.69
- Palabra clave:
- Firmness
sodium chloride
sodium tripolyphosphate
texture
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/4.0/
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Applying multicriteria analysis for choosing the best marination for pork |
| dc.title.translated.eng.fl_str_mv |
Applying multicriteria analysis for choosing the best marination for pork |
| title |
Applying multicriteria analysis for choosing the best marination for pork |
| spellingShingle |
Applying multicriteria analysis for choosing the best marination for pork Firmness sodium chloride sodium tripolyphosphate texture |
| title_short |
Applying multicriteria analysis for choosing the best marination for pork |
| title_full |
Applying multicriteria analysis for choosing the best marination for pork |
| title_fullStr |
Applying multicriteria analysis for choosing the best marination for pork |
| title_full_unstemmed |
Applying multicriteria analysis for choosing the best marination for pork |
| title_sort |
Applying multicriteria analysis for choosing the best marination for pork |
| dc.creator.fl_str_mv |
VMOS, Nieto FR, Caldara IA, Nääs M, Moi Paz ICL, Almeida RG, Garcia LO, Seno LS, Santos |
| dc.contributor.author.spa.fl_str_mv |
VMOS, Nieto FR, Caldara IA, Nääs M, Moi Paz ICL, Almeida RG, Garcia LO, Seno LS, Santos |
| dc.subject.spa.fl_str_mv |
Firmness sodium chloride sodium tripolyphosphate texture |
| topic |
Firmness sodium chloride sodium tripolyphosphate texture |
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2015 |
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2015-01-07 00:00:00 2022-06-17T20:08:28Z |
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2015-01-07 |
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Huff-Lonergan E, Lonergan SM. Mechanisms of water holding capacity of meat the role of post mortem biochemical and structural changes. Meat Sci 2005; 71:194-204. http://dx.doi.org/10.1016/j.meatsci.2005.04.022 Alvardo C, Mckee, S. Marination to improve functional properties and safety of poultry meat. J Appl Poult Res 2007; 16(1):113-120. http://dx.doi.org/10.1093/japr/16.1.113 Daguer H, Assis MTQM, Bersot LS. Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes. Cienc Rural 2010; 40(9):2037-2046. http://dx.doi.org/10.1590/S0103-84782010005000138 Sheard PR, Tali A. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Sci 2004; 68(2):305-311. http://dx.doi.org/10.1016/j.meatsci.2004.03.012 Komoltri P, Pakdeechanuan P. Effects of marinating ingredients on physicochemical, microstructural and sensory properties of golek chicken. Int Food Res J 2012; 19(4):1449-1455. Xu SQ, Zhou GH, Peng ZQ, Zhao LY, Yao R. The influence of polyphosphate marination on Simmental beef shear value and ultrastructure. J Muscle Foods 2009; 20(1):101-116. http://dx.doi.org/10.1111/j.1745-4573.2008.00136.x Saha A, Lee Y, Meullenet JF, Owens CM. Consumer acceptance of broiler breast fillets marinated with varying levels of salt. Poult Sci 2009; 88(2):415-423. http://dx.doi.org/10.3382/ps.2008-00230 Santos VMO, Caldara FR, Seno LS, Feijó GLD, Almeida Paz ICL, Garcia RG, et al. Marinade with alkaline solutions for the improvement of pork quality. Pesq Agropec Bras 2012; 47(11):1655-1662. http://dx.doi.org/10.1590/S0100-204X2012001100013 Saaty TL, Vargas LG. Models, Methods, Concepts & Applications of the Analytic Hierarchy Process, 2nd Edition. New York, USA: International Series in Operations Research & Management Science. Springer; 2012. http://dx.doi.org/10.1007/978-1-4614-3597-6 Pilecco M, Almeida Paz ICL, Tabaldi LA, Nääs IA, Garcia RG, Caldara FR, et al. Multi-Criteria analysis of the influence of rearing, equipment, and catching management practices on the incidence of back scratches in broilers. Rev Bras Cienc Avic 2012; 14(4):233-304. Omkarprasad SV, Sushil K. Analytic hierarchy process: An overview of applications. Eur J Oper Res 2006; 169(1):1-29. http://dx.doi.org/10.1016/j.ejor.2004.04.028 Srdjevic B. Linking analytic hierarchy process and social choice methods to support group decisionmaking in water management. Decis Support Syst 2007; 42(4):2261-2773. http://dx.doi.org/10.1016/j.dss.2006.08.001 Caldara FR, Garcia RG, Almeida Paz ICL, Nääs IA, Santos RKS, Foppa L. Assessing the most suitable floor system for growing finishing piggery under tropical conditions using the analytic hierarchy process. Ital J Anim Sci 2014; 13(1):136-141. http://dx.doi.org/10.4081/ijas.2014.2830 Almeida Paz ICL, Garcia RG, Bernardi R, Nääs IA, Caldara FR, Freitas LW, et al. Selecting appropriate bedding to reduce locomotion problems in broilers. Rev Bras Cienc Avic 2010; 12(3):189-195. http://dx.doi.org/10.1590/S1516-635X2010000300008 MakeItRational – Analytical Hierarchy Process Software. 2009. URL Disponible en:http:// makeitrational.com/analytic-hierarchy-process/ahp-software. Sheard PR, Nute GR, Richardson RI, Wood JD. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshiresired pigs. Meat Sci 2005; 70(4):699-707. http://dx.doi.org/10.1016/j.meatsci.2005.03.006 Haluk E, Gokce R. Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meat. J Anim Vet Adv 2011; 10(1):60-67. http://dx.doi.org/10.3923/javaa.2011.60.67 Bertram HC, Meyer RL, Wu Z, Zhou X, Andersen HJ. Water Distribution and microstructure in enhanced pork. J Agric Food Chem 2008; 56(16):7201-7207. http://dx.doi.org/10.1021/jf8007426 McDonnell CK, Lyng JG, Allena P. The use of power ultrasound for accelerating the curing of pork. Meat Sci 2014; 98(2):142-149. http://dx.doi.org/10.1016/j.meatsci.2014.04.008 Szerman N, Gonzalez CB, Sancho AM, Grigioni G, Carduza F, Vaudagna SR. Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef. Meat Sci 2007; 76(3):463-473. http://dx.doi.org/10.1016/j.meatsci.2007.01.001 Baublits RT, Meullenet JF, Sawyer JT, Mehaffey JM, Saha A. Pump rate and cooked temperature effects on pork loins instrumental, sensory descriptive and consumer-rated characteristics. Meat Sci 2006; 72(4):741-750. http://dx.doi.org/10.1016/j.meatsci.2005.10.006 Goli T, Ricce J, Bohuon P, Marchesseau S, Collignan A. Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Meat Sci 2014; 96(3):1133-1140. http://dx.doi.org/10.1016/j.meatsci.2013.10.031 |
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Mechanisms of water holding capacity of meat the role of post mortem biochemical and structural changes. Meat Sci 2005; 71:194-204. http://dx.doi.org/10.1016/j.meatsci.2005.04.022Alvardo C, Mckee, S. Marination to improve functional properties and safety of poultry meat. J Appl Poult Res 2007; 16(1):113-120. http://dx.doi.org/10.1093/japr/16.1.113Daguer H, Assis MTQM, Bersot LS. Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes. Cienc Rural 2010; 40(9):2037-2046. http://dx.doi.org/10.1590/S0103-84782010005000138Sheard PR, Tali A. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Sci 2004; 68(2):305-311. http://dx.doi.org/10.1016/j.meatsci.2004.03.012Komoltri P, Pakdeechanuan P. Effects of marinating ingredients on physicochemical, microstructural and sensory properties of golek chicken. Int Food Res J 2012; 19(4):1449-1455.Xu SQ, Zhou GH, Peng ZQ, Zhao LY, Yao R. The influence of polyphosphate marination on Simmental beef shear value and ultrastructure. J Muscle Foods 2009; 20(1):101-116. http://dx.doi.org/10.1111/j.1745-4573.2008.00136.xSaha A, Lee Y, Meullenet JF, Owens CM. Consumer acceptance of broiler breast fillets marinated with varying levels of salt. Poult Sci 2009; 88(2):415-423. http://dx.doi.org/10.3382/ps.2008-00230Santos VMO, Caldara FR, Seno LS, Feijó GLD, Almeida Paz ICL, Garcia RG, et al. Marinade with alkaline solutions for the improvement of pork quality. Pesq Agropec Bras 2012; 47(11):1655-1662. http://dx.doi.org/10.1590/S0100-204X2012001100013Saaty TL, Vargas LG. Models, Methods, Concepts & Applications of the Analytic Hierarchy Process, 2nd Edition. New York, USA: International Series in Operations Research & Management Science. Springer; 2012. http://dx.doi.org/10.1007/978-1-4614-3597-6Pilecco M, Almeida Paz ICL, Tabaldi LA, Nääs IA, Garcia RG, Caldara FR, et al. Multi-Criteria analysis of the influence of rearing, equipment, and catching management practices on the incidence of back scratches in broilers. Rev Bras Cienc Avic 2012; 14(4):233-304.Omkarprasad SV, Sushil K. Analytic hierarchy process: An overview of applications. Eur J Oper Res 2006; 169(1):1-29. http://dx.doi.org/10.1016/j.ejor.2004.04.028Srdjevic B. Linking analytic hierarchy process and social choice methods to support group decisionmaking in water management. Decis Support Syst 2007; 42(4):2261-2773. http://dx.doi.org/10.1016/j.dss.2006.08.001Caldara FR, Garcia RG, Almeida Paz ICL, Nääs IA, Santos RKS, Foppa L. Assessing the most suitable floor system for growing finishing piggery under tropical conditions using the analytic hierarchy process. Ital J Anim Sci 2014; 13(1):136-141. http://dx.doi.org/10.4081/ijas.2014.2830Almeida Paz ICL, Garcia RG, Bernardi R, Nääs IA, Caldara FR, Freitas LW, et al. Selecting appropriate bedding to reduce locomotion problems in broilers. Rev Bras Cienc Avic 2010; 12(3):189-195. http://dx.doi.org/10.1590/S1516-635X2010000300008MakeItRational – Analytical Hierarchy Process Software. 2009. URL Disponible en:http:// makeitrational.com/analytic-hierarchy-process/ahp-software.Sheard PR, Nute GR, Richardson RI, Wood JD. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshiresired pigs. Meat Sci 2005; 70(4):699-707. http://dx.doi.org/10.1016/j.meatsci.2005.03.006Haluk E, Gokce R. Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meat. J Anim Vet Adv 2011; 10(1):60-67. http://dx.doi.org/10.3923/javaa.2011.60.67Bertram HC, Meyer RL, Wu Z, Zhou X, Andersen HJ. Water Distribution and microstructure in enhanced pork. J Agric Food Chem 2008; 56(16):7201-7207. http://dx.doi.org/10.1021/jf8007426McDonnell CK, Lyng JG, Allena P. The use of power ultrasound for accelerating the curing of pork. Meat Sci 2014; 98(2):142-149. http://dx.doi.org/10.1016/j.meatsci.2014.04.008Szerman N, Gonzalez CB, Sancho AM, Grigioni G, Carduza F, Vaudagna SR. Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef. Meat Sci 2007; 76(3):463-473. http://dx.doi.org/10.1016/j.meatsci.2007.01.001Baublits RT, Meullenet JF, Sawyer JT, Mehaffey JM, Saha A. Pump rate and cooked temperature effects on pork loins instrumental, sensory descriptive and consumer-rated characteristics. Meat Sci 2006; 72(4):741-750. http://dx.doi.org/10.1016/j.meatsci.2005.10.006Goli T, Ricce J, Bohuon P, Marchesseau S, Collignan A. Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. 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