| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8983534 | Meat Science | 2005 | 6 Pages |
Abstract
The decrease in PV simultaneous with the significant increase in p-AnV indicated the progression of lipid oxidation. Tocopherol and fatty acid contents of all the investigated samples exhibited modifications mainly due to the influence of the frying medium and braising process. Although there was a significant change in lipid oxidation parameters, there is no risk in consuming such braised meat.
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Authors
S. Saghir, K.-H. Wagner, I. Elmadfa,