Content of lipid peroxidation products in pig meat at industrial and domestic slaughter

Content of lipid peroxidation products in pig meat at industrial and domestic slaughter

The nutritional value of meat, its organoleptic characteristics and therefore the shelf life depend on the content of lipid peroxidation products in it. Intermediates of peroxidation can have a toxic effect on the human body and are one of the main factors of non-microbial degradation of meat and va...

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Bibliographic Details
Main Authors:	I. Yu. Stronskyi, M. R. Simonov, Yu. S. Stronskyi
Format:	Article
Language:	English
Published:	Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2020-10-01
Series:	Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки
Subjects:	food safety, pork, quality, dietary consumption, lipid hydroperex, tbc-active products
Online Access:	https://nvlvet.com.ua/index.php/journal/article/view/4008

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