Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat

Author:

Gomes Heliana de Azevedo,Silva Edir Nepomuceno da,Nascimento Marcos Roberto Lopes do,Fukuma Henrique Takuji

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Andrews, W. H. and Read, R. B. (1984). Food sampling plans and initial sample handling. In: Bacteriological analytical manual (6th ed) Arlington, AOAC.

2. Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin;Babji;International Jounal Food Sciences Nutrition,1998

3. Storage stability of ground pork containing meat from na advanced meat recovery system;Calhoun;Journal Food Science,1999

4. Lipid oxidation in mechanically deboned poultry;Dawson;Food Technology,1983

5. Thiobarbituric acid test for monitoring lipid oxidation in meat;Fernández;Food Chemistry,1997

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