Effect of conventional cooking methods on lipid oxidation indices in lamb meat

Article Persian OPEN
A Pourkhalili; M Mirlohi; E Rahimi; M Hojatoleslami;
  • Publisher: Islamic Azad University, Tabriz Branch
  • Journal: Bihdāsht-i Mavādd-i Ghaz̠āyī (issn: 2228-7647, eissn: 2476-6968)
  • Subject: TP368-456 | Lamb meat | Cooking method | Lipid oxidation | Food processing and manufacture
    mesheuropmc: food and beverages | otorhinolaryngologic diseases

Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying ... View more
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