Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time

The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having a...

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Pubblicato in:Foods
Autori principali: Mungure, Tanyaradzwa E., Birch, E. John, Ponnampalam, Eric N., Stewart, Ian, Ahmed, Isam A. Mohamed, Al-Juhaimi, Fahad Y., Bekhit, Alaa El-Din A.
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2020
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7022991/
https://ncbi.nlm.nih.gov/pubmed/31947758
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010043
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