Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties

@inproceedings{Ahn2006PackagingAI,
  title={Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties},
  author={Dong Uk Ahn and david. olson and Jeong Im Lee and C. J.P. and C. W.A. and X. Chen},
  year={2006}
}
Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid… CONTINUE READING