Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films.

@article{Boselli2010CholesterolPO,
  title={Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films.},
  author={Emanuele Boselli and Maria Teresa Rodriguez-Estrada and Federico Ferioli and Maria Fiorenza Caboni and Giovanni Lercker},
  journal={Meat science},
  year={2010},
  volume={85 3},
  pages={
          500-5
        }
}
The effect of the type of packaging film (transparent vs. light-protecting red film) was evaluated on the formation of cholesterol oxidation products (COPs) in refrigerated horse meat slices stored in retail conditions under light exposure for 8h. In meat wrapped with a transparent film, COPs increased from 233 (control) to 317 microg/g of fat, whereas the red film delayed cholesterol oxidation and offered protection against COPs formation, since COPs decreased from 173 (control) to 139 microg… CONTINUE READING
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