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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Autores principales:	Joong-Seok Min, Muhammad I. Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Springer Nature 2016-02-01
Colección:	Food Science of Animal Resources
Materias:	pork loin cooking refrigerated storage reheating cholesterol oxidation products
Acceso en línea:	https://doi.org/10.5851/kosfa.2016.36.1.23
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