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MEAT WITH HIGH LINOLEIC ACID CONTENT: OXIDATIVE CHANGES DURING FROZEN STORAGE

✍ Scribed by H. A. BREMNER; A. L. FORD; J. J. MACFARLANE; D. RATCLIFF; N. T. RUSSELL

Book ID
108801281
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
623 KB
Volume
41
Category
Article
ISSN
0022-1147

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Changes in the fatty acid composition of
Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storage
✍ Miteva, E. ;Bakalivanova, T. πŸ“‚ Article πŸ“… 1987 πŸ› John Wiley and Sons 🌐 English βš– 338 KB πŸ‘ 2 views

A study was made on the fatty acid composition of dietetic ready-to-cook products of boneless chicken legs or breasts prepared by curing using several curing mixtures during frozen storage. Leg muscles were found to be richer in unsaturated fatty acids than breast muscles, substantial differences ha