Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products

Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally know...

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Detalles Bibliográficos
Autores principales: Wazir, Hazrati, Chay, Shyan Yea, Zarei, Mohammad, Hussin, Farah Salina, Mustapha, Nor Afizah, Wan Ibadullah, Wan Zunairah, Saari, Nazamid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6827159/
https://www.ncbi.nlm.nih.gov/pubmed/31623062
http://dx.doi.org/10.3390/antiox8100486

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6827159/
https://www.ncbi.nlm.nih.gov/pubmed/31623062
http://dx.doi.org/10.3390/antiox8100486

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