Protein oxidation during frozen storage and subsequent processing of different beef muscles
M Utrera, V Parra, M Estévez - Meat science, 2014 - Elsevier
This study examined the relationship between protein and lipid oxidation and the
impairment of the water holding capacity (WHC), redness and instrumental hardness …
impairment of the water holding capacity (WHC), redness and instrumental hardness …
[HTML][HTML] Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties
M Utrera, D Morcuende, M Estévez - LWT-Food Science and Technology, 2014 - Elsevier
This study examined the relationship between protein and lipid oxidation and the
impairment of water holding capacity (WHC), colour and texture after frozen storage (20 …
impairment of water holding capacity (WHC), colour and texture after frozen storage (20 …