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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Vydáno v:Foods
Hlavní autoři: Mungure, Tanyaradzwa E., Birch, E. John, Ponnampalam, Eric N., Stewart, Ian, Ahmed, Isam A. Mohamed, Al-Juhaimi, Fahad Y., Bekhit, Alaa El-Din A.
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
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On-line přístup: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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