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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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Min, Joong-Seok, Khan, Muhammad I., Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk Hwan, Lee, Mooha, Jo, Cheorun
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2016
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Article
Online adgang: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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