ShareMechanically deboned poultry meat hamburgers. 1. Effect of processing and frozen storage on lipid stability.
Hamburger di carni avicole disossate meccanicamente. 1. Effetto della preparazione e conservazione allo stato congelato sulla stabilità dei lipidi.
Author(s) : PIZZOCARO F., SENESI E., VERONESE P., GASPAROLI A.
Type of article: Article
Summary
Lipid oxidation in deboned chicken and turkey meat was studied, both before preparing the hamburgers and during storage of frozen hamburgers. Results are given.
Details
- Original title: Hamburger di carni avicole disossate meccanicamente. 1. Effetto della preparazione e conservazione allo stato congelato sulla stabilità dei lipidi.
- Record ID : 1999-1017
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 37 - n. 369
- Publication date: 1998/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Poultry
- Keywords: Poultry; Oxidation; Lipid; Meat; Treatment; Hamburger; Cold storage; Mechanical boning; Freezing
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Hamburger di carni avicole disossate meccanicam...
- Author(s) : PIZZOCARO F., SENESI E., VERONESE P., GASPAROLI A.
- Date : 1998/06
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 37 - n. 371
View record
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CHANGES IN THE FAT OF POULTRY MEAT SEPARATED AF...
- Author(s) : PIKUL J., LASKOWSKA D.
- Date : 1984/04
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 38 - n. 4
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Lipid oxidation in chicken as affected by cooki...
- Author(s) : ABDEL-KADER Z. M.
- Date : 1996
- Languages : English
- Source: Nahrung - vol. 40 - n. 1
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FUNCTIONAL AND BICHEMICAL CHANGES IN DEBONED TU...
- Author(s) : SMITH D. M.
- Date : 1987
- Languages : English
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EFFECT OF HOT AND COLD BONING OF SPENT HENS ON ...
- Author(s) : KONDAIAH N., PANDA B.
- Date : 1987/08
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 4
View record