Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooki...

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Detalles Bibliográficos
Autores principales: Choe, Juhui, Min, Joong-Seok, Lee, Sang-Ok, Khan, Muhammad Issa, Yim, Dong Gyun, Lee, Mooha, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048380/
https://www.ncbi.nlm.nih.gov/pubmed/30018488
http://dx.doi.org/10.5851/kosfa.2018.38.3.433

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048380/
https://www.ncbi.nlm.nih.gov/pubmed/30018488
http://dx.doi.org/10.5851/kosfa.2018.38.3.433

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