Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils

• Main Authors: Wan Rosli, W. I., Babji, A.S., Aminah, A., Foo, S. P., Abd. Malik, O.
• Format: Article
• Language: English
• Published: Taylor & Francis 2010
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32944/1/wi_usm_muha.pdf; http://eprints.usm.my/32944/; http://www.tandfonline.com/doi/abs/10.3109/09637481003591582
• Institution: Universiti Sains Malaysia

The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5...