Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1575-1579

  Ma, H J ^a   Ledward, D A ^b   Zamri, A I ^b   Frazier, R A ^b   Zhou, G H ^c  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF READING   (United Kingdom)

^c NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidants; Beef muscle; Chicken muscle; High pressure; Lipid oxidation; Thermal treatment

Indexed keywords

ALPHA TOCOPHEROL; BUTYLCRESOL; EDETATE DISODIUM; LIPID; METAL ION; TRANSITION ELEMENT;

ANIMAL TISSUE; ARTICLE; CATALYSIS; CHICKEN; FOOD STORAGE; HIGH TEMPERATURE; HYPOBARISM; LIPID OXIDATION; MUSCLE; NONHUMAN; PRESSURE; ROOM TEMPERATURE; SAMPLE; TEMPERATURE SENSITIVITY;

EID: 34248993898     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.006     Document Type: Article

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