Problems of Lipid Oxidation in Minced Meat Products for a Ready-made Meal during Cooking, Processing, and Storage
Author:
Affiliation:
1. The United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
Publisher
United Graduate School of Agricultural Science
Subject
General Agricultural and Biological Sciences
Link
https://www.jstage.jst.go.jp/article/ras/10/0/10_24/_pdf
Reference50 articles.
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3. [3] Hunt MC and Hedrick HB (1977) Profile of fiber types and related properties of five bovine muscles. Journal of Food Science, 42: 513–517.
4. [4] Briskey EJ, Bray RW, Hoekstra WG, Phillips PH and Grummer RH (1960) Effect of high protein, high fat and high sucrose rations on the water-binding and associated properties of pork muscle. Journal of Animal Science, 19: 404–411.
5. [5] Amaral AB, Da Silva MV and Da Lannes SCS (2018) Lipid oxidation in meat: Mechanisms and protective factors. Annual Review of Food Science and Technology, 38: 1–15.
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