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...
| Published in: | Antioxidants |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
MDPI
2019
|
| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85073759701&doi=10.3390%2fantiox8100486&partnerID=40&md5=234239e5aa5e540d8b0bcf4da6a4aba7 |