Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries

Meat Science

Volumn 66, Issue 3, 2004, Pages 719-725

  Beltran, E ^a   Pla, R ^a   Yuste, J ^a   Mor Mur, M ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Antioxidants; Chicken slurry; High pressure processing; Lipid oxidation; Sodium chloride; SPME

Indexed keywords

ANTIOXIDANTS; BIOLOGICAL MEMBRANES; EXTRACTION; FOOD PROCESSING; HEAT TREATMENT; HIGH PRESSURE EFFECTS; LIPIDS; OXIDATION; PRESSURIZATION; PROTEINS; SLURRIES; SODIUM CHLORIDE;

MICROEXTRACTION; PROTEIN DENATURATION; RANCIDITY;

MEATS;

GALLUS GALLUS; ROSMARINUS OFFICINALIS;

EID: 0347622342     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.07.004     Document Type: Article

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