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Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions.

Author(s) : KINGSTON E. R., MONAHAN F. J., BUCKLEY D. J., LYNCH P. B.

Type of article: Article

Summary

Oxidative stability following cooking was higher in pork with a higher vitamin E level, cooked at lower cooking temperature, cooked for a shorter time, cooked at a faster cooking rate or stored in vacuum packs. Interactions were observed between the effects of muscle vitamin E level, cooking conditions and packaging on lipid oxidation. Adopting more than one of these approaches to minimize lipid oxidation was more effective than adopting a single approach.

Details

  • Original title: Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions.
  • Record ID : 1999-3708
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 3
  • Publication date: 1998/05
  • Document available for consultation in the library of the IIR headquarters only.

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