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: Chay, S.Y (Author), Hussin, F.S (Author), Ibadullah, W.Z.W (Author), Mustapha, N.A (Author), Saari, N. (Author), Wazir, H. (Author), Zarei, M. (Author)
Format: Article
Language:English
Published: MDPI 2019
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