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...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79626/1/Effects%20of%20storage%20time%20and%20temperature%20on%20lipid%20oxidation%20and%20protein%20co-oxidation%20of%20low-moisture%20shredded%20meat%20products.pdf http://psasir.upm.edu.my/id/eprint/79626/ https://www.mdpi.com/2076-3921/8/10/486 |
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