Unsaturated fat fraction from lard increases the oxidative stability of minced pork

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftMeat Science
Volym143
Sidor (från-till)87-92
Antal sidor6
ISSN0309-1740
DOI
StatusPublicerad - sep 2018
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

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@article{dc311a24e7d4439da67b2663ed3dc7d7,
title = "Unsaturated fat fraction from lard increases the oxidative stability of minced pork",
keywords = "416 Food Science, TBARS, Free thiol group, α-Tocopherol, Dry fractionation, Protein oxidation, LIPID OXIDATION, TOCOPHEROL, PROTEIN OXIDATION, CHILL STORAGE, alpha-Tocopherol, OXYGEN CONCENTRATION, VEGETABLE-OILS, BEEF PATTIES, ATMOSPHERE-PACKAGED PORK, DRY FRACTIONATION, BACK-FAT",
author = "Miao Liu and Anna-Maija Lampi and Per Ertbjerg",
year = "2018",
month = "9",
doi = "10.1016/j.meatsci.2018.04.028",
language = "English",
volume = "143",
pages = "87--92",
journal = "Meat Science",
issn = "0309-1740",
publisher = "ELSEVIER SCI IRELAND LTD",

}

Unsaturated fat fraction from lard increases the oxidative stability of minced pork. / Liu, Miao; Lampi, Anna-Maija; Ertbjerg, Per.

I: Meat Science, Vol. 143, 09.2018, s. 87-92.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Unsaturated fat fraction from lard increases the oxidative stability of minced pork

AU - Liu, Miao

AU - Lampi, Anna-Maija

AU - Ertbjerg, Per

PY - 2018/9

Y1 - 2018/9

KW - 416 Food Science

KW - TBARS

KW - Free thiol group

KW - α-Tocopherol

KW - Dry fractionation

KW - Protein oxidation

KW - LIPID OXIDATION

KW - TOCOPHEROL

KW - PROTEIN OXIDATION

KW - CHILL STORAGE

KW - alpha-Tocopherol

KW - OXYGEN CONCENTRATION

KW - VEGETABLE-OILS

KW - BEEF PATTIES

KW - ATMOSPHERE-PACKAGED PORK

KW - DRY FRACTIONATION

KW - BACK-FAT

U2 - 10.1016/j.meatsci.2018.04.028

DO - 10.1016/j.meatsci.2018.04.028

M3 - Article

VL - 143

SP - 87

EP - 92

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -