Carotene contents of processed meats blended with palm fats

• Main Authors: Wan Rosli, W. I., Babji, A.S., Aminah, A., Foo, S. P., Abd Malik, O.
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2004
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32974/1/Rosli-AFJ-13%284%29-201-210-2004_MUHA.pdf; http://eprints.usm.my/32974/; http://www.ifrj.upm.edu.my

(beef burgers and chicken frankfurters) blended with palm fats was studied. Alpha-carotene and β-carotene decreased significantly (P<0.05) by 62-66% and 72-80% respectively in beef burgers where the fats were substituted with red palm fat (RPF35) and a mixture of red palm fat and palm fat (FB) wh...