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Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions

โœ Scribed by E.R. KINGSTON; F.J. MONAHAN; D.J. BUCKLEY; P.B. LYNCH

Book ID
108821528
Publisher
Institute of Food Technologists
Year
1998
Tongue
English
Weight
99 KB
Volume
63
Category
Article
ISSN
0022-1147

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Frozen storage for 3 and 6 months either before cooking or after convection and microwave cooking substantially increased MDA concentrations in fat from meat. whereas cooking was more effective in generating fluorescent products. There were no significant differences in free MDA concentrations or TB