ShareSummary
Cholesterol can oxide with air. Cyto- and angiotoxic effects are attributed to several reaction products. There are scarcely any facts about the concentrations of cholesterol oxides in heated meat during storage in the literature. First results from a extensive series of analyses are presented in this paper. The content of eight cholesterol oxides was analysed in different product groups by gas chromatography and mass spectrometry.
Details
- Original title: Cholesteroloxide in erhitzten Fleischerzeugnissen nach Lagerung.
- Record ID : 2001-2315
- Languages: German
- Source: Fleischwirtschaft - vol. 80 - n. 8
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Meat; Heating; Cholesterol
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