Altered Free Fatty Acid Levels in Fresh or Canned Mutton as Indicators of Spoilage
1983 ◽
Vol 46
(12)
◽
pp. 1050-1054
◽
Keyword(s):
Chromatographic profiles of neutral lipids from canned mutton products can indicate the presence of spoiled meat presterilization, particularly from changes in free fatty acid levels. Gas liquid chromatography analysis of free fatty acids of lean meat showed a 15-fold increase in palmitic, stearic and oleic acid contents as a result of canning spoiled meat when compared to insignificant increases in canned fresh meat.
1970 ◽
Vol 42
(4)
◽
pp. 455-464
◽
Keyword(s):
1962 ◽
Vol 203
(2)
◽
pp. 306-310
◽
Keyword(s):
1998 ◽
Vol 72
(2)
◽
pp. 133-141
◽
Keyword(s):
1970 ◽
Vol 46
(1)
◽
pp. 127-132
◽
2006 ◽
Vol 86
(2)
◽
pp. 283-286
◽
Keyword(s):
Keyword(s):
1984 ◽
Vol 64
(5)
◽
pp. 316-317
◽
1962 ◽
Vol 202
(2)
◽
pp. 370-374
◽
Keyword(s):