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
Published in:	Antioxidants
Main Author:	Wazir H.; Chay S.Y.; Zarei M.; Hussin F.S.; Mustapha N.A.; Ibadullah W.Z.W.; Saari N.
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

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