Lipid oxidation in chicken breast and leg meat after sequential treatments of frozen storage, cooking, refrigerated storage and reheating
- 1 October 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (5) , 575-584
- https://doi.org/10.1111/j.1365-2621.1984.tb01874.x
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobarbituric acid assay for malonaldehyde in fat from chicken meatJournal of Agricultural and Food Chemistry, 1983
- Quantitative relationship between alpha-tocopherol and polyunsaturated fatty acids and its connection to development of oxidative rancidity in chicken skeletal muscle.Agricultural and Biological Chemistry, 1982
- MALONALDEHYDE CONCENTRATIONS IN FOOD ARE AFFECTED BY COOKING CONDITIONSJournal of Food Science, 1980
- Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storageFood Chemistry, 1980
- ROLE OF NITRITE IN CURED MEAT FLAVOR: CHEMICAL ANALYSISJournal of Food Science, 1980
- A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISHJournal of Food Science, 1978
- Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysisJournal of Agricultural and Food Chemistry, 1976
- Inactivation of ribonuclease and other enzymes by peroxidizing lipids and by malonaldehydeBiochemistry, 1969
- The maturation of rat brain myelinLipids, 1968
- Lipid Fractions of Chicken Broiler Tissues and Their Fatty Acid CompositionJournal of Food Science, 1965