Studies on Oxidative Rancidity in Cooked Meat
نویسندگان
چکیده
منابع مشابه
Effect of Citrus Seed Extracts on Oxidative Stabilityof Raw and Cooked Chicken Meat
The potential of extracts prepared from seeds of three citrus species (orange, lemon and grapefruit) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with butylated hydroxyl anisole (BHA), a synthetic antioxidant. The citrus seed extracts were separately applied at a rate of 1.5% of the weight of the meat. There was a negative co...
متن کاملEvaluation of protein aggregation in cooked meat
The effect of meat cooking on protein aggregation was measured in pig M. Longissimus dorsi. Muscles were aged 4 days in air and then cooked at 100 C for 10 or 30 min. Meat was ground in a KCl solution and the whole extract was delipidated with a mixture of butanol and di-isopropyl ether in a 40:60 v/v ratio. Protein aggregation induced by cooking was evaluated with a laser granulometer, which e...
متن کاملeffect of citrus seed extracts on oxidative stabilityof raw and cooked chicken meat
the potential of extracts prepared from seeds of three citrus species (orange, lemon and grapefruit) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with butylated hydroxyl anisole (bha), a synthetic antioxidant. the citrus seed extracts were separately applied at a rate of 1.5% of the weight of the meat. there was a negative co...
متن کاملConsumers perception of iberian cooked meat products
Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products ...
متن کاملCarcinogens Formed When Meat is Cooked
Diet has been associated with varying cancer rates in human populations for many years, yet the causes of the observed variation in cancer patterns have not been adequately explained (Wynder et al., 1977). Along with the effect of diet on human cancer incidence is the strong evidence that mutations are the initiating events in the cancer process (Vogelstein et al., 1992). Foods, when heated, ar...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1968
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.39.41