Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef <i>Semimembranosus</i> Muscle as Affected by Rigor Temperature, Ageing and Display Time

Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef <i>Semimembranosus</i> Muscle as Affected by Rigor Temperature, Ageing and Display Time

The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef <i>semimembranosus</i> muscles. Mea...

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Bibliographic Details
Main Authors: Tanyaradzwa E. Mungure, E. John Birch, Eric N. Ponnampalam, Ian Stewart, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Alaa El-Din A. Bekhit
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
ageing
beef semimembranosus muscle
cholesterol cla
oxidation
rigor temperature
Online Access:https://www.mdpi.com/2304-8158/9/1/43

Internet

https://www.mdpi.com/2304-8158/9/1/43

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