Article

Changes in the content of biologically active polyamines during pork loin storage and culinary treatments

2008-03-01

Abstract excerpt

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for processed meat are rather limited. Eight experiments with pork loin were therefore carried out. Loins were stored at −18 °C for 168 days in three experiments, in...

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Literature Corpus work: 28f38bd6-8fce-5762-8916-f04f29aa93b3
DOI: 10.1007/s00217-007-0625-9

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