Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

High-pressure processing is a post-processing preservation method commonly used on meat products. However, it can affect the structural properties and the physico-chemical properties of the meat. The aim of this study was to compare the physical properties, lipid and protein oxidation of control and...

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Detalles Bibliográficos
Autores principales: Rakotondramavo, Anja, Ribourg, Lucie, Meynier, Anne, Guyon, Claire, de Lamballerie, Marie, Pottier, Laurence
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6717140/
https://www.ncbi.nlm.nih.gov/pubmed/31485513
http://dx.doi.org/10.1016/j.heliyon.2019.e02285

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6717140/
https://www.ncbi.nlm.nih.gov/pubmed/31485513
http://dx.doi.org/10.1016/j.heliyon.2019.e02285

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