Evaluation of TBA Methods for Determination of Lipid Oxidation in Red Meat from Four Species
- 1 November 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1776-1778
- https://doi.org/10.1111/j.1365-2621.1983.tb05082.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Determination of TBA number by high performance liquid chromatographyJournal of Oil & Fat Industries, 1981
- Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storageFood Chemistry, 1980
- Measurement of lipid oxidation: A reviewJournal of Oil & Fat Industries, 1978
- Haemoglobin concentrations in beefJournal of the Science of Food and Agriculture, 1977
- Oxidation-induced color and flavor changes in meatJournal of Agricultural and Food Chemistry, 1975
- Malonaldehyde, lipid oxidation, and the thiobarbituric acid testJournal of Oil & Fat Industries, 1974
- Kinetics of lipid oxidation in foodsC R C Critical Reviews in Food Technology, 1971
- CATALYSTS OF LIPID PEROXIDATION IN MEATS. 1. Linoleate Peroxidation Catalyzed by MetMb or Fe(II)‐EDTAJournal of Food Science, 1970
- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- CATALYSTS OF LIPID PEROXIDATION IN MEATS. 3. Catalysts of Oxidative Rancidity in MeatsJournal of Food Science, 1970