Lipid stability of ham and fresh sausages of pigs treated with diets containing high levels of phytic acid<br>Estabilidade lipídica do pernil e da linguiça frescal de suínos tratados com dietas com alta concentração de ácido fítico

Lipid stability of ham and fresh sausages of pigs treated with diets containing high levels of phytic acid<br>Estabilidade lipídica do pernil e da linguiça frescal de suínos tratados com dietas com alta concentração de ácido fítico

The experiment evaluated the effects of different periods of inclusion of defatted corn germ meal (DCGM), as a principal ingredient and source of phytic acid in the rations of finishing swine, on the chemical and sensorial characteristics and on the preservation of lipid oxidation of ham and the fre...

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Bibliographic Details
Main Authors: Piero Agostini da Silva, Roberta Abrami Monteiro Silva, Alexandre Oba, Nilva Aparecida Nicolao Fonseca, Ana Maria Bridi, Caio Abércio da Silva, Mara Cristina Ribeiro da Costa, Mauro Sérgio Ywazaki, Danyel Bueno Dalto Spoto
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2011-12-01
Series:Semina: Ciências Agrárias
Subjects:
Antioxidante
Carne suína
Fitato
Oxidação lipídica.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/5397

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/5397

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