Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown. However, given the processing and long storage time of such food products, the lipid and protein components may be more susceptible to...

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Detalles Bibliográficos
Autores principales: Wazir, Hazrati, Chay, Shyan Yea, Ibadullah, Wan Zunairah Wan, Zarei, Mohammad, Mustapha, Nor Afizah, Saari, Nazamid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9044262/
https://www.ncbi.nlm.nih.gov/pubmed/35493245
http://dx.doi.org/10.1039/d1ra06872e

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9044262/
https://www.ncbi.nlm.nih.gov/pubmed/35493245
http://dx.doi.org/10.1039/d1ra06872e

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