3.3. Lipid oxidation
Lipid oxidation was affected by frozen storage and display duration
(Table 3). For every FSD, a significant increase in oxidation value
throughout DD was shown. There has been reported a lipid oxidation
increase throughout display in both fresh (Berruga et al., 2005; Camo
et al., 2008) and thawed (Kim et al., 2011; Muela et al., 2010) lamb.
Considering that there is a lack of detection by the method since
malonaldehyde is not stable at long periods of time (Tarladgis &