Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes
Ahmet Dursun, Zehra Güler
Topics & Concepts
MetmyoglobinTBARSChemistryHexanalFood scienceLipid oxidationPigmentPeroxidePeroxide valueCreamingRaw meatLipid peroxidationAntioxidantBiochemistryOrganic chemistryMyoglobinEmulsionMeat and Animal Product QualityDye analysis and toxicityGarlic and Onion Studies