THE INFLUENCE OF PH AND NITRITE ON LIPID OXIDATION OF GROUND RAW PORKMEAT

Authors
DESTEFANO G TIRABASSI A SCIANCALEPORE V
Citation
G. Destefano et al., THE INFLUENCE OF PH AND NITRITE ON LIPID OXIDATION OF GROUND RAW PORKMEAT, Industrie alimentari, 32(315), 1993, pp. 514-516
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
32
Issue
315
Year of publication
1993
Pages
514 - 516
Database
ISI
SICI code
0019-901X(1993)32:315<514:TIOPAN>2.0.ZU;2-3
Abstract
PH and nitrite affect the lipid oxidation of ground raw pork meat duri ng refrigerated storage. Results obtained show that lipid oxidation, m easured by TBA value, was inhibited by high pH values and addition of nitrite.