Assessment of mass variation, lipid oxidation and sensorial acceptance of microwave cooked bovine meat marinated with salt, hydrocolloids, and antioxidants / Avaliação da variação de massa, oxidação lipídica e aceitação sensorial da carne bovina cozida em micro-ondas marinada com sal, hidrocoloides e antioxidantes

This work aimed to assess the mass variation (the relatives mass gain (MG), mass loss (ML), and total mass variation (TMV)), the lipid oxidation and the sensorial acceptance (triangular and ordering tests) of meat marinated with sodium chloride, hydrocolloids (modified starch, carrageenan, collagen,...

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Veröffentlicht in:	Brazilian Journal of Development 2022-05, Vol.8 (5), p.41911-41932
Hauptverfasser:	Chweih, Luana, Tsukuda, Patricia Maria, Longhi, Daniel Angelo, Garcia, Carlos Eduardo Rocha
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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