Lipid Oxidation in Ground Turkey Skin and Muscle During Storage
نویسندگان
چکیده
منابع مشابه
Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage
Raw turkey breasts were aerobically or vacuum-packaged, irradiated with a linear accelerator, and frozen for 0, 1.5, or 3 mo. Lipid oxidation, volatiles, color values, gas production, and oxidation-reduction potential of the samples were determined. Irradiation produced off-odor volatiles associated with lipid oxidation and sulfur-volatiles; the off-odor was much higher in aerobic packaging. Vo...
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A. Govaris, E. Botsoglou, A. Moulas and N. Botsoglou 1 Laboratory of Hygiene of Foods of Animal Origin, School of Veterinary Medicine, University of Thessaly, 431 00 Karditsa, Greece 2 Laboratory of Biochemistry, Department of Animal Production, Technological Education Institute TEI, 411 10 Larissa, Greece 3 Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 54...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1987
ISSN: 0032-5791
DOI: 10.3382/ps.0660458