Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
Jordi Ortuño, L. Mateo, María Teresa Rodríguez‐Estrada, Sancho Bañón
Topics & Concepts
TBARSHexanalFood scienceChemistryLipid oxidationMaillard reactionThiobarbituric acidAromaPolyunsaturated fatty acidLipid peroxidationAntioxidantBiochemistryFatty acidMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAnimal Nutrition and Physiology