Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products

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Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products

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...

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Bibliographic Details
Main Authors:	Wazir, Hazrati, Chay, Shyan Yea, Zarei, Mohammad, Hussin, Farah Salina, Mustapha, Nor Afizah, Wan Ibadullah, Wan Zunairah, Saari, Nazamid
Format:	Article
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/79626/ http://psasir.upm.edu.my/id/eprint/79626/1/Effects%20of%20storage%20time%20and%20temperature%20on%20lipid%20oxidation%20and%20protein%20co-oxidation%20of%20low-moisture%20shredded%20meat%20products.pdf

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