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Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork

โœ Scribed by Yechuan Huang; Zhifei He; Hongjun Li; Feng Li; Zhaomin Wu

Book ID
116738525
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
204 KB
Volume
91
Category
Article
ISSN
0309-1740

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Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p