Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Abstract This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking met...

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Principais autores:	Joong-Seok Min, Muhammad I. Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo
格式:	Artigo
語言:	Inglês
出版:	Springer Nature 2016-02-01
叢編:	Food Science of Animal Resources
主題:	pork loin cooking refrigerated storage reheating cholesterol oxidation products
在線閱讀:	https://doi.org/10.5851/kosfa.2016.36.1.23
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