Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally know...
Saved in:
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI
2019
|
Online Access: | http://psasir.upm.edu.my/id/eprint/38234/1/38234.pdf http://psasir.upm.edu.my/id/eprint/38234/ https://www.mdpi.com/2076-3921/8/10/486 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!