Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices
- 6 December 2001
- journal article
- Published by Elsevier in Meat Science
- Vol. 60 (2) , 169-186
- https://doi.org/10.1016/s0309-1740(01)00119-x
Abstract
No abstract availableKeywords
This publication has 59 references indexed in Scilit:
- Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A reviewPublished by Elsevier ,2003
- Beef Retail Cut Composition: 1. Separable Tissue ComponentsJournal of Food Composition and Analysis, 2000
- Key Foods: Setting Priorities for Nutrient AnalysesJournal of Food Composition and Analysis, 1996
- Oxidative processes in meat and meat products: Quality implicationsMeat Science, 1994
- Subcellular Distribution and Composition of Lipids in Muscle and Adipose TissuesJournal of Food Science, 1990
- Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levelsMeat Science, 1989
- Fatty acid profiles and lipid oxidation in beef steer muscles from different anatomical locationsMeat Science, 1988
- Lipids in raw and cooked beefJournal of Food Composition and Analysis, 1987
- Nutrient Composition of Lamb of Two Age GroupsJournal of Food Science, 1984
- The analysis of polyunsaturated fatty acids in meat by capillary gas‐liquid chromatographyJournal of the Science of Food and Agriculture, 1982