Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Agriculture & Biology

• animals 5%
• breast meat 44%
• broiler chickens 20%
• chicken meat 100%
• chickens 17%
• corn 7%
• diet 18%
• dietary fat 88%
• fatty acid composition 9%
• heat treatment 10%
• lard 15%
• lipid peroxidation 70%
• lipids 6%
• malondialdehyde 22%
• meat 47%
• meat patties 38%
• meat processing 16%
• muscles 8%
• palm kernel oil 17%
• patties 47%
• product development 14%
• refrigeration 13%
• sampling 4%
• skin (animal) 18%
• soybean meal 11%
• soybean oil 37%
• storage time 31%
• thighs 37%
• vegetables 9%
• vitamin E 83%