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Oxidative processes in meat and meat products: Quality implications

Meat Science, 1994
Lipid peroxidation is, in most instances, a free radical chain reaction that can be described in terms of initiation, propagation, branching and termination processes. With regard to lipid peroxidation, one of the most important questions concerns the source of the primary catalysts that initiate peroxidation in situ in muscle foods.
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Hydrocolloids in processed meat

2018
Hydrocolloids function as water binders and texture modifying agents in meat products. They may also be have potential as cryoprotectants to ensure long term stability of proteins during frozen storage. The three primary objectives of this research were: first, to evaluate the effects of hydrocolloids such as starch and carrageenan on the quality ...
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Poultry Meat Processing and Quality

2004
Poultry meat processing and quality , Poultry meat processing and quality , مرکز فناوری اطلاعات و اطلاع رسانی ...
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Nutritive Value of Processed Meats