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RANCIDITY EVALUATION OF FATS IN CURED AND FROZEN MEAT.

[In Italian. / En italien.]

Author(s) : VITTUCCI V., TRABALZA MARINUCCI M., ALBANO M.

Type of article: Article

Summary

FAT SAMPLES FROM FROZEN BEEF AND PORK AND FROM CURED MEATS, WERE ALLOWED TO SPOIL AT ROOM TEMPERATURE, THEN PERIODICALLY ANALYSED TO ASSESS PEROXIDE VALUES, FREE FATTY ACIDS AND RANCIDITY RATE (THIOBARBITURIC ACID TEST). THE LATTER, ALTHOUGH OSCILLATING, SHOWS A MORE STABLE TREND THAN PEROXIDES, WHEREAS FREE FATTY ACIDS SHOWED POOR UTILITY.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1987-1006
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 12
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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