The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product

Journal of the Science of Food and Agriculture

Volumn 82, Issue 9, 2002, Pages 1044-1049

  Brunton, Nigel P ^a   Cronin, Denis A ^a   Monahan, Frank J ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Cooling regimes; Lipid oxidation; Storage; Turkey breast

Indexed keywords

FOOD SCIENCE;

AVES; MELEAGRIS GALLOPAVO;

EID: 0036302782     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1150     Document Type: Article

References (23)

1. Existing technological options and future research needs
2. Some lipid characteristics and interactions in muscle foods - A review
3. Flavor components and factors associated with the development of off-flavors in cooked turkey rolls
4. The role of heme iron in the oxidation of lipids in red meats
5. The role of heme pigments and nitrite in oxidative processes in meat
6. Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle
7. Effect of post-mortem ageing prior to cooking on lipid oxidation in cooked turkey
8. Oxidation of polyunsaturated fatty acids: Mechanisms, products and inhibition with emphasis on fish
9. Lipid oxidation and sensory analysis of cooked pork and turkey under modified atmospheres
10. Packaging cooked turkey patties while hot reduces lipid oxidation
11. Control of lipid oxidation in cooked and uncooked refrigerated carp fillets by antioxidant and packaging combinations
12. Effects of dietary alpha-linolenic acid on the fatty acid composition and storage stability of processed meat products from a spent hen
13. A comparison of solid phase microextraction (SPME) fibres for the measurement of hexanal and pentanal in cooked turkey
14. A survey of the malonaldehyde content of retail meats and fish
15. Oxygen availability affects prooxidant catalysed lipid oxidation in precooked turkey patties
16. Prevention of lipid oxidation in pre-cooked turkey meat with hot packaging and antioxidant combinations
17. Phospholipid changes and lipid oxidation during cooking and frozen storage of raw ground beef
18. Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storage
19. Heat treatment affects warmed-over flavour in chicken breast meat
20. Volatile components associated with freshly cooked and oxidised off-flavours in turkey breast meat
21. Growth and sporulation of Clostridiun perfringens in aerobic and vacuum packed beef
22. Characterisation of psychrotropic Clostridium causing spoilage in vacuum packed cooked pork: Description of Clostridium algodicarris sp