Article
Characterization and Monitoring of the Oxidative Stability of Pork Grease
2015-02-01
Abstract excerpt
The purpose of this study was to characterize pork grease, an agroindustrial waste generated via food processing, and to monitor its oxidative stability during storage (150 days). The chemical parameters of the grease were assessed and fluorescence spectrometry was used to monitor its oxidation. The results indicated that the chemical parameters of the waste pork fat increased over time, indicating substantial det...
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Identifiers and source
- Literature Corpus work
- 278ae427-7bb3-50c5-8b65-ccfefc8a8873
- DOI
- 10.1007/s11746-014-2569-0