Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10°C)

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Park, S Y ^c   Yoo, S S ^a   Uh, J H ^b   Eun, J B ^b   Lee, H C ^c   Kim, Y J ^c   Chin, K B ^c  

^a Sejong University   (South Korea)

^b Chonnam National University   (South Korea)

^c NONE

Author keywords

Lipid oxidation; Packaging method; Pork meat cut; Storage time; Volatiles

Indexed keywords

FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; HISTOLOGY; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; PH; STANDARD; SWINE; TASTE; TIME;

ANIMALS; FATTY ACIDS, NONESTERIFIED; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

EID: 33847768751     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00265.x     Document Type: Article

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