Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product

Meat Science

Volumn 62, Issue 1, 2002, Pages 9-17

  Channon, Heather A ^a   Trout, Graham R ^b  

^a VIC INSTITUTE OF ANIMAL SCIENCE   (Australia)

^b GRIFFITH UNIVERSITY   (Australia)

Author keywords

Antioxidant; Lipid oxidation; Processed pork products; Rancidity; Tocopherol

Indexed keywords

RANCIDITY;

ANTIOXIDANTS; FOOD PROCESSING; FOOD STORAGE; LIPIDS; OXIDATION;

MEATS;

EID: 0035997739     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00221-2     Document Type: Article

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