ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A survey was made of the malonaldehyde (MA) content of 96 fresh and processed meat and fish samples obtained from supermarkets. MA content ranged from 0.14 μg/g in a cooked ham sample to 10.05 μg/g in a cooked chicken sample. Ninety-two percent of the processed or cured meats and 38% of the fresh meats contained less than 1 μg/g. Sixty percent of the fresh meat samples ranged between 1 μg/g and 6 μg/g. Cooking led to only slight increases in MA in most meat samples, but up to 10-fold increases in roasts cooked for 3 hr.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb15256.x
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