Meat Science Review Investigating the use of PLA2 in ground proteins The effect of phospholipase A2 from pig pancreas on lipid oxidation in minced muscles from fish, poultry and pork. Mark P. Richards Nantawat Tatiyaborworntham January 22, 2015 No Comments Loss of sensory quality in muscle foods is often caused by lipid oxidation, which can be inhibited by the use of antioxidants.Read More
