Liha töötlemine
The al. 1997). Increased levels of α-tocopherol or
cooking process must be carefully controlled Vitamin E fed to pigs can result in lower
to make the product readily peelable and of TBARS (Corino et al. 1999; Hasty et al.,
good appearance. 2002)) and thus less oxidation of the lipids
(Corino et al. 1999).
Warmed-over flavor (WOF) occurs in
Lipids
uncured products after they are cooked.
The changes that occur during cooking also Nitrites in cured products function as a potent
affect lipids. Oxidation of lipids occurs inhibitor of WOF development. As little as
when oxygen is present and will occur at 50 ppm of nitrites effectively prevents lipid
a faster rate as the temperature increases. oxidation (Sato and Hegarty 1971). However,
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