Lipolytic and oxidative changes during refrigeration of cooked loin chops from three lines of free-range-reared Iberian pigs slaughtered at 90 kg live weight and industrial genotype pigs

Food Chemistry

Volumn 87, Issue 3, 2004, Pages 367-376

  Estévez, Mario ^a   Ventanas, Jesús ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Cooked meat; Free range rearing; Lipolysis; Meat quality; Oxidation; Refrigerated storage

Indexed keywords

ARACHIDONIC ACID; FAT; LINOLEIC ACID; LIPID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ARTICLE; BODY WEIGHT; BREED; CEREAL; CONTROLLED STUDY; COOKING; FAT CONTENT; FEEDING; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; GENOTYPE; LIPID ANALYSIS; LIPOLYSIS; MEAT; MUSCLE; NONHUMAN; OXIDATION; PASTURE; REARING; SLAUGHTERHOUSE; STATISTICAL SIGNIFICANCE; STORAGE; SWINE;

PIERIS BRASSICAE; SUS SCROFA;

EID: 2442573963     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.007     Document Type: Article

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