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The Effect of Ionizing Radiation on the Fatty Acid Composition of Natural Fats and on Lipid Peroxide Formation

โœ Scribed by Hammer, Catherine T. ;Wills, E.D.

Book ID
118011664
Publisher
Informa UK (Taylor & Francis)
Year
1979
Tongue
English
Weight
501 KB
Volume
35
Category
Article
ISSN
0020-7616

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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