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Trout, Graham (2003). Biochemistry of lipid and myoglobin oxidation in post-mortem muscle and processed meat products - effects on rancidity. In: Brazilian Journal of Food Technology. Proceedings of 49th International Congress of Meat Science and Technology. 49th International Congress of Meat Science and Technology (ICoMST), São Paulo, Brazil, (13-19). 31 August - 5 September, 2003. 135  
Channona, Heather A. and Trout, Graham R. (2002) Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product. Meat Science, 62 1: 9-17. doi:10.1016/S0309-1740(01)00221-2 52   17 Cited 19 times in Scopus19 0
Gutzke, Dean and Trout, Graham R. (2002) Temperature and pH Dependence of the Autoxidation Rate of Bovine, Ovine, Porcine, and Cervine Oxymyoglobin Isolated from Three Different Muscles-Longissimus dorsi, Gluteus medius, and Biceps femoris. Journal of Agricultural and Food Chemistry, 50 9: 2673-2678. doi:10.1021/jf0112769 63   20 Cited 20 times in Scopus20 0
Torley, P. J., D'Arcy, B. R. and Trout, G. R. (2000) The effect of ionic strength, polyphosphates type, pH, cooking temperature and prebleming on the functional properties of normal and pale, soft, exudative (PSE) pork. Meat Science, 55 4: 451-462. doi:10.1016/S0309-1740(00)00004-8 46   19 0