Vitamin E contents of processed meats blended with palm oils

• Main Authors: Wan Rosli, W. I., Babji, A.S., Aminah, A., Foo, S. P., Abd Malik, O.
• Format: Article
• Language: English
• Published: Wiley 2006
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32956/1/JFL-VitE13-06MUHA.pdf; http://eprints.usm.my/32956/; http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2006.00044.x/epdf

The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The...