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Effect of storage and cooking on penicillin in meat

✍ Scribed by DePaolis, Anneli M.; Katz, S. E.; Rosen, Joseph D.

Book ID
127215084
Publisher
American Chemical Society
Year
1977
Tongue
English
Weight
513 KB
Volume
25
Category
Article
ISSN
0021-8561

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The flavour of cooked meat and the acceptability of frozen meat, especially those of lamb meat, are affected to a great extent by methods of cooking such as boiling or roasting. These methods of cooking degrade meat protein as an activity of proteolytic enzymes during storage. Amino acids contents,