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Mechanically 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.

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