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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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| Опубликовано в: : | Korean J Food Sci Anim Resour |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Korean Society for Food Science of Animal Resources
2014
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| Предметы: | |
| Online-ссылка: | 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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