Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage-Reference-Cited by-同舟云学术

Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

Published:2021 Issue:61 Volume:11 Page:38565-38577
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wazir Hazrati¹^ORCID,Chay Shyan Yea¹,Ibadullah Wan Zunairah Wan¹,Zarei Mohammad²^ORCID,Mustapha Nor Afizah³,Saari Nazamid¹^ORCID

Affiliation:

1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

2. Department of Food Science, University of Arkansas, Fayetteville, AR, 72704 USA

3. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

Abstract

Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown.

Funder

Universiti Putra Malaysia

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA06872E

Reference63 articles.

1. Analysis of the Impact of COVID-19 on the Food and Beverages Manufacturing Sector

2. Development of ambient storable meal for calamity victims and other targets employing radiation processing and evaluation of its nutritional, organoleptic, and safety parameters

3. Consumer Behavior towards Ready-to-Eat (RTE) Market: A Study of MTR Foods