Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods eval...

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Detalles Bibliográficos
Autores principales: Min, Joong-Seok, Khan, Muhammad I., Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk Hwan, Lee, Mooha, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973940/
https://www.ncbi.nlm.nih.gov/pubmed/27499660
http://dx.doi.org/10.5851/kosfa.2016.36.1.23

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973940/
https://www.ncbi.nlm.nih.gov/pubmed/27499660
http://dx.doi.org/10.5851/kosfa.2016.36.1.23

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