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

• Main Authors: Hazrati Wazir (Author), Shyan Yea Chay (Author), Mohammad Zarei (Author), Farah Salina Hussin (Author), Nor Afizah Mustapha (Author), Wan Zunairah Wan Ibadullah (Author), Nazamid Saari (Author)
• Formato: Livro
• Publicado em: MDPI AG, 2019-10-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

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...