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

• Asıl Yazarlar: Hazrati Wazir (Yazar), Shyan Yea Chay (Yazar), Mohammad Zarei (Yazar), Farah Salina Hussin (Yazar), Nor Afizah Mustapha (Yazar), Wan Zunairah Wan Ibadullah (Yazar), Nazamid Saari (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2019-10-01T00:00:00Z.
• Konular: article
• Online Erişim: 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...