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tion to reduce oxidation. Increasing the et al. 1993) and as high as 66% (Rhee et al.
degree of unsaturated fatty acids will reduce 1993).
lipid stability. Also, altering diet to include Severity of heating has a major impact on
rapeseed oil, corn oil, or oil seed meals will the retention of water-soluble vitamins
increase the unsaturated fats in the meat. This (Riccio et al. 2006). Kumar and Aalbersberg
is especially true in pork and poultry (Romans (2006) reported that microwave oven cooking
et al. 1995; Corino et al. 2002; Rey et al. tended to retain higher amounts of vitamins.
Thermal Processing 181
Low retention of retinol, thiamin, and ribo- thermal denaturation of proteins in beef muscle.
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