Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing

Autor: Yu LIU, Jiamei XU, Jinling LI, Pengpeng LI, Jingjing MA, Zhiming GENG, Daoying WANG, Weimin XU

Publikováno v: Shipin gongye ke-ji, Vol 44, Iss 13, Pp 79-84 (2023)

In the study, variations of physicochemical factors, lipoxygenase (LOX) and hydroxyl octadecanodienoic acid (HODEs) were investigated during manufacturing of traditional salted meat, and the relationship between LOX and HODEs was studied and the evol

Externí odkaz: https://doaj.org/article/260077165ba94a7db971e3d9e7f6f553

Meat Consumption and Risk of Squamous Cell Carcinoma of the Lung: A Case-Control Study in Uruguayan Men.

Autor: Deneo-Pellegrini, Hugo¹ (AUTHOR), Ronco, Alvaro L.² (AUTHOR), De Stefani, Eduardo¹ (AUTHOR) edestefani@gmail.com

Publikováno v: Nutrition & Cancer. Jan2015, Vol. 67 Issue 1, p82-88. 7p.

Rio de Janeiro in the Global Meat Market, c. 1850 to c. 1930: How Fresh and Salted Meat Arrived at the Carioca Table.

Autor: Cantisano, Pedro Jimenez¹

Publikováno v: Hispanic American Historical Review. May2023, Vol. 103 Issue 2, p336-337. 2p.

Color adjusting compositions of meat systems with low content of hemoglobin-containing raw materials

Autor: V. O. Zhuk, I. I. Shevchenko, G. E. Polichuk, M. Z. Paska

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 136-142 (2019)

The development of technologies for new types of salty meat products with a high level of safety requires the improvement of the basic technological processes of their production, using intensive methods of influence on the raw materials processed, e

Externí odkaz: https://doaj.org/article/09758c782bfa4cf78ae79a34bd078dbc

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