Minimizing rancidity in muscle foods

Authors

Eric A. Decker
Zhimin Xu, University of Massachusetts Amherst

Document Type

Article

Publication Date

10-1-1998

Abstract

Preventing oxidative deterioration can be accomplished by minimizing the prooxidative effects of processing techniques, altering concentrations of oxidation substrates, and utilizing antioxidants.

Publication Source (Journal or Book title)

Food Technology

First Page

54

Last Page

59

Recommended Citation

Decker, E., & Xu, Z. (1998). Minimizing rancidity in muscle foods. Food Technology, 52 (10), 54-59. Retrieved from https://repository.lsu.edu/nutrition_pubs/745