ShareNatural antioxidants in a cooked, minced meat product.
Author(s) : NIELSEN H. J. S., HANSEN A. L., LUDVIGSEN H. V.
Summary
Evaluation of antioxidant properties of soy proteins and pea fibers during cold storage of a pork-based meat product. Soy proteins have a more pronounced effect. These two components do not affect the colour of the product.
Details
- Original title: Natural antioxidants in a cooked, minced meat product.
- Record ID : 1994-2368
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Meat; Antioxidant; Organoleptic property; Protein; Soya; Meat product; Pork; Pea; Precooked food; Cold storage
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