Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks

• Main Authors: Serra, Aida, Gallart-Palau, Xavier, Koh, Wei Yi, Chua, Zoey Jia Yu, Guo, Xue, Chow, Chase Jia Jing, Chen, Wei Meng, Park, Jung Eun, Li, Tianhu, Tam, James P., Sze, Siu Kwan
• Other Authors: School of Biological Sciences
• Format: Article
• Language: English
• Published: 2021
• Subjects: Science::Biological sciences; Biomedical; Food Science
• Online Access: https://hdl.handle.net/10356/149185
• Institution: Nanyang Technological University

Snacking has traditionally been associated with consumption of foods rich in fats and carbohydrates. However, new dietary trends switched to consumption of protein-rich foods. This study investigates the impact of food processing on the cryptome of one of the most widely consumed meat snacks, beef j...