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

• मुख्य लेखकों: Hazrati Wazir (लेखक), Shyan Yea Chay (लेखक), Mohammad Zarei (लेखक), Farah Salina Hussin (लेखक), Nor Afizah Mustapha (लेखक), Wan Zunairah Wan Ibadullah (लेखक), Nazamid Saari (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2019-10-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: 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...