Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging

Journal of the Science of Food and Agriculture

Volumn 90, Issue 6, 2010, Pages 1050-1055

  Ferioli, Federico ^a   Dutta, Paresh C ^b   Caboni, Maria F ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Aerobic packaging; Cholesterol oxidation products; Lipid oxidation; Minced beef; Pan frying

Indexed keywords

CHOLESTEROL; LIPID; MALONALDEHYDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

AEROBIC METABOLISM; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COOKING; FOOD PACKAGING; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; STANDARD; BOVINAE; PROCEDURES; STANDARDS;

AEROBIOSIS; ANIMALS; CATTLE; CHOLESTEROL; COOKERY; FOOD PACKAGING; LIPIDS; MALONDIALDEHYDE; MEAT; MEAT PRODUCTS; OXIDATION-REDUCTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; COOKING;

EID: 77949633800     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3918     Document Type: Article

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