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Unsaturated fat fraction from lard increases the oxidative stability of minced pork

Miao Liu1, Anna-Maija Lampi1, Per Ertbjerg1

  • 1Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.

Meat Science
|May 2, 2018
PubMed

Keywords:
Dry fractionationFree thiol groupProtein oxidationTBARSα-Tocopherol

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