Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2004
Volume 7
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Korczak J. , Hęś M. , Gramza-Michałowska A. , Jędrusek-Golińska A. 2004. INFLUENCE OF FAT OXIDATION ON THE STABILITY OF LYSINE AND PROTEIN DIGESTIBILITY IN FROZEN MEAT PRODUCTS, EJPAU 7(1), #02.
Available Online: http://www.ejpau.media.pl/volume7/issue1/food/abs-02.html

INFLUENCE OF FAT OXIDATION ON THE STABILITY OF LYSINE AND PROTEIN DIGESTIBILITY IN FROZEN MEAT PRODUCTS

Józef Korczak, Marzanna Hęś, Anna Gramza-Michałowska, Anna Jędrusek-Golińska

 

ABSTRACT



The aim of the study was to determine influence of oxidation degree on available lysine content and protein digestibility in meat products with added antioxidants (rosemary extracts, soy protein hydrolyzate, BHT) stored under frozen conditions.

Key words: meat, fat oxidation, antioxidants, nutritive value, lysine, protein digestibility.