ShareCHOLESTEROL OXIDATION IN MEAT PRODUCTS DURING COOKING AND FROZEN STORAGE.
Author(s) : PIE J. E., SPAHIS K., SEILLAN C.
Type of article: Article
Summary
CAPILLARY GASEOUS CHROMATOGRAPHY IS USED TO STUDY THE EFFECTS OF COOKING TIME AND STORAGE CONDITIONS ON CHOLESTEROL OXIDATION IN BEEF, VEAL AND PORK. THE REACTION RATE IS INFLUENCED BY COOKING TIME AND TEMPERATURE. IN RAW OR COOKED MEATS, THE CHOLESTEROL-OXIDATION PRODUCTS INCREASE DURING 3-MONTH STORAGE AT -20 DEG C.
Details
- Original title: CHOLESTEROL OXIDATION IN MEAT PRODUCTS DURING COOKING AND FROZEN STORAGE.
- Record ID : 1991-2180
- Languages: English
- Source: J. agric. Food Chem. - vol. 39 - n. 2
- Publication date: 1991
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Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Meat; Veal; Beef; Chemical property; Pork; Cooking; Freezing
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