Lipid Oxidation in Frozen, Mechanically Deboned Turkey Meat as Affected by Packaging Parameters and Storage Conditions
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/83/7/1240/4398423/poultrysci83-1240.pdf
Reference33 articles.
1. Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties;Ahn;J. Food Sci.,1993
2. Packaging cooked turkey meat patties while hot reduces lipid oxidation;Ahn;J. Food Sci.,1992
3. Effects of carbon dioxide, freezing, and vacuum packaging on oxidative stability of mechanically deboned poultry meat;Barbut;Poult. Sci.,1990
4. Split-plot design for robust product experimentation;Box;J. Appl. Stat.,1992
5. Lipid oxidation in mechanically deboned poultry;Dawson;Food Technol.,1983
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