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Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage

The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at 4℃. Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and w...

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Publicado en:Korean J Food Sci Anim Resour
Autores principales: Kang, Sun Moon, Kang, Geunho, Seong, Pilnam, Park, Beomyoung, Cho, Soohyun
Formato: Artigo
Lenguaje:Inglês
Publicado: Korean Society for Food Science of Animal Resources 2014
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597862/
https://ncbi.nlm.nih.gov/pubmed/26761167
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.273
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