Publicación:
Applying multicriteria analysis for choosing the best marination for pork

Vista sencilla de ítem
dc.contributor.authorVMOS, Nietospa
dc.contributor.authorFR, Caldaraspa
dc.contributor.authorIA, Näässpa
dc.contributor.authorM, Moispa
dc.contributor.authorPaz ICL, Almeidaspa
dc.contributor.authorRG, Garciaspa
dc.contributor.authorLO, Senospa
dc.contributor.authorLS, Santosspa
dc.date.accessioned2015-01-07 00:00:00
dc.date.accessioned2022-06-17T20:08:28Z
dc.date.available2015-01-07 00:00:00
dc.date.available2022-06-17T20:08:28Z
dc.date.issued2015-01-07
dc.format.mimetypeapplication/pdfspa
dc.identifier.doi10.21897/rmvz.69
dc.identifier.eissn1909-0544
dc.identifier.issn0122-0268
dc.identifier.urihttps://repositorio.unicordoba.edu.co/handle/ucordoba/5281
dc.identifier.urlhttps://doi.org/10.21897/rmvz.69
dc.language.isospaspa
dc.publisherUniversidad de Córdobaspa
dc.relation.bitstreamhttps://revistamvz.unicordoba.edu.co/article/download/69/138
dc.relation.citationeditionNúm. 1 , Año 2015 : Revista MVZ Córdoba Volumen 20(1) Enero-Abril 2015spa
dc.relation.citationendpage4405
dc.relation.citationissue1spa
dc.relation.citationstartpage4396
dc.relation.citationvolume20spa
dc.relation.ispartofjournalRevista MVZ Córdobaspa
dc.relation.referencesHuff-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.2005.04.022spa
dc.relation.referencesAlvardo 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/16.1.113spa
dc.relation.referencesDaguer 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/S0103-84782010005000138spa
dc.relation.referencesSheard 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.2004.03.012spa
dc.relation.referencesKomoltri 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.spa
dc.relation.referencesXu 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.xspa
dc.relation.referencesSaha 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.2008-00230spa
dc.relation.referencesSantos 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/S0100-204X2012001100013spa
dc.relation.referencesSaaty 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/10.1007/978-1-4614-3597-6spa
dc.relation.referencesPilecco 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.spa
dc.relation.referencesOmkarprasad 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.2004.04.028spa
dc.relation.referencesSrdjevic 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.2006.08.001spa
dc.relation.referencesCaldara 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.2014.2830spa
dc.relation.referencesAlmeida 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/S1516-635X2010000300008spa
dc.relation.referencesMakeItRational – Analytical Hierarchy Process Software. 2009. URL Disponible en:http:// makeitrational.com/analytic-hierarchy-process/ahp-software.spa
dc.relation.referencesSheard 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.2005.03.006spa
dc.relation.referencesHaluk 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.2011.60.67spa
dc.relation.referencesBertram 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/jf8007426spa
dc.relation.referencesMcDonnell 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.2014.04.008spa
dc.relation.referencesSzerman 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.2007.01.001spa
dc.relation.referencesBaublits 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.2005.10.006spa
dc.relation.referencesGoli 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.2013.10.031spa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2spa
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/spa
dc.sourcehttps://revistamvz.unicordoba.edu.co/article/view/69spa
dc.subjectFirmnessspa
dc.subjectsodium chloridespa
dc.subjectsodium tripolyphosphatespa
dc.subjecttexturespa
dc.titleApplying multicriteria analysis for choosing the best marination for porkspa
dc.title.translatedApplying multicriteria analysis for choosing the best marination for porkeng
dc.typeArtículo de revistaspa
dc.typeJournal articleeng
dc.type.coarhttp://purl.org/coar/resource_type/c_6501spa
dc.type.coarhttp://purl.org/coar/resource_type/c_6501spa
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/articlespa
dc.type.redcolhttp://purl.org/redcol/resource_type/ARTREFspa
dc.type.versioninfo:eu-repo/semantics/publishedVersionspa
dspace.entity.typePublication
Archivos
Colecciones
HAJ. Revista MVZ