Oxidative deterioration of pork during superchilling storage.

Published in: Journal of the science of food and agriculture (2017)

SC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life. © 2017 Society of Chemical Industry.

Keyphrases

hydrogen peroxide
fatty acid
amino acid
visible light
binding protein
gas chromatography
liquid chromatography