Fat oxidation in cooked meat products during their storage in a chilled shop display
1998
Bystricky, P. | Turek, P. | Havadej, P. (University of Veterinary Medicine, Kosice (Slovak Republic))
The course of oxidation was followed in some cooked meat products during their storage in a chilled shop-display. Four meat products were selected, two of a wide casing diameter ("Liptovska salama and "Myjavska salama") and two of a narrow casing diameter ("Favorit parky" and "Bratislavske parky" wieners). Results, especially the peroxide values of fat that approach the maximum tolerable level given by the Codex Alimentarius of the Slovak Republic, show that lipids of the meat products examined are highly damaged by oxidation from the very moment of their distribution to shops. The dynamics of fat oxidation prove that the fats of all the meat products examined are in the latter stages of the propagation phase of oxidation. From this it is evident that much higher care must be taken of raw material before processing because its quality has a significant impact on the final quality of meat products and their shelf life
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