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Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin
Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the e...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587821/ https://www.ncbi.nlm.nih.gov/pubmed/32111338 http://dx.doi.org/10.1016/j.psj.2019.11.027 |