ShareEFFECT OF VACUUM-PACKAGED FROZEN STORAGE, AFTER COOKING, ON THE PHOSPHOLIPIDS OF HEREFORD AND BISON.
Author(s) : LEONARD S. M., LARICK D. K.
Type of article: Article
Summary
COMPARISON OF PROFILES OF NEUTRAL LIPIDS, PHOSPHOLIPIDS AND FATTY ACIDS OF L. DORSI (RAW OR COOKED), VACUUM-PACKAGED AND STORED AT 253 K (-20 DEG C) FOR 28 DAYS. THE HEREFORD MUSCLES CONTAIN MORE SATURATED FATTY ACIDS, LESS PHOSPHOLIPIDS AND PHOSPHATIDYLETHANOLAMINE THAN BISON MUSCLE. THE EFFECTS OF STORAGE ARE DETAILED. (Bibliogr. int. CDIUPA, FR., 90-264828.
Details
- Original title: EFFECT OF VACUUM-PACKAGED FROZEN STORAGE, AFTER COOKING, ON THE PHOSPHOLIPIDS OF HEREFORD AND BISON.
- Record ID : 1991-1223
- Languages: English
- Source: Meat Sci. - vol. 28 - n. 4
- Publication date: 1990
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Lipid; Bovine; Vacuum; Meat; Beef; Chemical property; Phospholipid; Packaging; Cooking; Freezing; Fatty acid
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