Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat
Author:
Affiliation:
1. Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Qc G1 V 0A6, Canada
2. Institute of Nutrition and Functional Foods, Université Laval, Quebec, Qc G1V 0A6, Canada
Funder
Fonds de Recherche du Qu?bec - Nature et Technologies
Natural Sciences and Engineering Research Council of Canada
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00088
Reference40 articles.
1. EFFECTS OF LYOPHILIZED WATER EXTRACT OFSATUREJA HORTENSISON THE SHELF LIFE AND QUALITY PROPERTIES OF GROUND BEEF
2. Effect of packaging conditions on shelf-life of fresh foal meat
3. Lipid oxidation in meat and meat products-A review
4. Assessment of lipid oxidation and off-flavour development in meat and meat products
5. Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review
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