ShareReliability of chemicals indexes for the evaluation of the meat fats conservation.
[In Italian. / En italien.]
Author(s) : DAMIA B., CATTANEO P., CANTONI C.
Type of article: Article
Summary
Meat and its products may be subjected to changes, during the storage, especially caused by oxidative rancidity. The purpose of the work was to find chemical indexes that could evaluate the rancidity of the product with the best reliability. The peroxide value and the test of Kreiss permitted to obtain the best results.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1996-0328
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 337
- Publication date: 1995/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Oxidation; Lipid; Meat; Accuracy; Meat product; Peroxide
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