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

• Auteurs principaux: Hazrati Wazir (Auteur), Shyan Yea Chay (Auteur), Mohammad Zarei (Auteur), Farah Salina Hussin (Auteur), Nor Afizah Mustapha (Auteur), Wan Zunairah Wan Ibadullah (Auteur), Nazamid Saari (Auteur)
• Format: Livre
• Publié: MDPI AG, 2019-10-01T00:00:00Z.
• Sujets: article
• Accès en ligne: 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...