High pressure effects on lipid oxidation in minced pork.

Abstract

Washed muscle fibres and minced pork were subjected to high pressure treatment at 800 MPa for 20 min at 20 °C prior to storage at 4 °C. In both cases, high pressure treated samples oxidised more rapidly than the controls, as measured by 2-thiobarbituric (TBA) number. The rate of lipid oxidation of the high pressure treated samples was similar to that… (More)

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Cite this paper

@article{Cheah1996HighPE, title={High pressure effects on lipid oxidation in minced pork.}, author={Pike-See Cheah and Dave A Ledward}, journal={Meat science}, year={1996}, volume={43 2}, pages={123-34} }