Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork

Meat Science

Volumn 91, Issue 2, 2012, Pages 137-141

  Huang, Yechuan ^a,b   He, Zhifei ^b   Li, Hongjun ^b   Li, Feng ^a   Wu, Zhaomin ^a  

^a SOUTHWEST UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b SOUTHWEST UNIVERSITY   (China)

Author keywords

Antioxidant; Fatty acid composition; High pressure; Lipid oxidation; Pork

Indexed keywords

ANTIOXIDANT; FATTY ACID COMPOSITION; HIGH-PRESSURE; LIPID OXIDATION; PORK;

ENZYMES; OXIDATION; PHOSPHOLIPIDS; POLYUNSATURATED FATTY ACIDS; SODIUM;

MEATS;

ANTIOXIDANT; EDETIC ACID; FATTY ACID; FOOD PRESERVATIVE; PHOSPHOLIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID;

ANIMAL; ARTICLE; COLD; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; LIPOLYSIS; MEAT; METABOLISM; METHODOLOGY; PRESSURE; SKELETAL MUSCLE;

ANIMALS; ANTIOXIDANTS; COLD TEMPERATURE; EDETIC ACID; FATTY ACIDS, NONESTERIFIED; FATTY ACIDS, UNSATURATED; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; LIPID PEROXIDATION; LIPOLYSIS; MEAT; MUSCLE, SKELETAL; PHOSPHOLIPIDS; PRESSURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84862789845     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.006     Document Type: Article

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