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

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 methods eval...

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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: Min, Joong-Seok, Khan, Muhammad I., Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk Hwan, Lee, Mooha, Jo, Cheorun
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2016
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4973940/
https://ncbi.nlm.nih.gov/pubmed/27499660
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.1.23
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