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Meat oxidative rancidity

Tappel (5) showed that ascorbic acid acts synergistically with food antioxidants and because of the great increase in eflFectiveness resulting from a small amount of ascorbic acid, he suggested mixtures would be eflFective in preventing oxidative rancidity in meats, poultry, and fish. [Pg.534]

Measures for the control of oxidative rancidity in meats can begin with the feeding of the meat animals. Rancidity of the fat in situ is influenced by the characteristics of the fat itself and by the aqueous medium with which it is intimately associated. [Pg.40]

See other pages where Meat oxidative rancidity is mentioned: [Pg.186]    [Pg.386]    [Pg.261]    [Pg.323]    [Pg.409]    [Pg.423]    [Pg.186]    [Pg.396]    [Pg.441]    [Pg.124]    [Pg.126]    [Pg.186]    [Pg.770]    [Pg.196]    [Pg.1549]    [Pg.1550]    [Pg.1558]    [Pg.330]    [Pg.1]    [Pg.1]    [Pg.3]    [Pg.3]    [Pg.5]    [Pg.7]    [Pg.11]    [Pg.15]    [Pg.17]    [Pg.19]    [Pg.21]    [Pg.23]    [Pg.25]    [Pg.27]    [Pg.29]    [Pg.33]    [Pg.35]    [Pg.37]    [Pg.39]    [Pg.39]    [Pg.41]    [Pg.43]    [Pg.47]    [Pg.51]    [Pg.8]    [Pg.12]    [Pg.16]    [Pg.18]   
See also in sourсe #XX -- [ Pg.3 , Pg.5 ]



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Oxidative Rancidity in Meat

Oxidative rancidity

Rancid

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