Chemical methods can be suitable tools for the evaluation of the level of oxidation in meat with, for example, the quantification of hexanal, a product of the oxidation of linoleic acid, being commonly used as indicator of lipid oxidation in meat
Chemical methods can be suitable tools for the evaluation of thelevel of oxidation in meat with, for example, the quantification of hexanal, a product of the oxidation of linoleic acid, being commonly used as indicator of lipid oxidationin meat