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Moist and dry convective heating and chilled storage of restructured beef roasts: effect on cholesterol and cholesterol oxide content.

Author(s) : MAHADEO M., UNKLESBAY N., CLARKE A. D., UNKLESBAY K., ELLERSIECK M.

Type of article: Article

Summary

After either moist or dry heat processing and storage for 1, 7, 14 and 21 days at 3 to 4 deg C, a gas chromatograph technique was used to measure cholesterol and six cholesterol oxides. Moist heat processing and increased storage times influenced the development of some cholesterol oxides. However, the concentration levels of the cholesterol oxides were below toxic levels. The most toxic cholesterol oxides, 25-hydroxycholesterol and cholestanetriol, were not detected in the roasts.

Details

  • Original title: Moist and dry convective heating and chilled storage of restructured beef roasts: effect on cholesterol and cholesterol oxide content.
  • Record ID : 1993-2072
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 5
  • Publication date: 1992

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