Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time

The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having a...

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Detalles Bibliográficos
Autores principales: Mungure, Tanyaradzwa E., Birch, E. John, Ponnampalam, Eric N., Stewart, Ian, Ahmed, Isam A. Mohamed, Al-Juhaimi, Fahad Y., Bekhit, Alaa El-Din A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022991/
https://www.ncbi.nlm.nih.gov/pubmed/31947758
http://dx.doi.org/10.3390/foods9010043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022991/
https://www.ncbi.nlm.nih.gov/pubmed/31947758
http://dx.doi.org/10.3390/foods9010043

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