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Lipid Oxidation in Cooked Turkey as Affected by Added Antioxidant Enzymes

โœ Scribed by S.K. LEE; L. MEI; E.A. DECKER

Book ID
108820970
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
107 KB
Volume
61
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