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Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

J.M. Broncano, M.J. Petrón, V. Parra, M.L. Timón

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Key concepts: TBARS, Hexanal, Lipid oxidation, Chemistry, Food science, Cholesterol, Lipid peroxidation, Antioxidant

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Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs — Research Paper | ScholarLens