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...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI
2019
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Subjects: | |
Online Access: | View Fulltext in Publisher View in Scopus |