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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| 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 |