Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03878-4.pdf
Reference24 articles.
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2. Ba HV, Park KM, Dashmaa D, Hwang IH (2014) Effect of muscle type and vacuum chiller ageing period on the chemical composition, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. Anim Sci J 85:164–173
3. Brooks SPJ, Ratnayake WMN, Lampi BJ, Hollywood R (1998) Measuring total lipid content in rat carcasses: a comparison of commonly employed extraction methods. J Agric Food Chem 46:4214–4217
4. Coombs CEO, Holman BWB, Friend MA, Hopkins DL (2017) Long-term red meat preservation using chilled and frozen storage combinations: a review. Meat Sci 125:84–94
5. Folch J, Lee M, Sloane Stanley GH (1957) A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 226:497–509
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