Development of microbial spoilage and lipid and protein oxidation in rabbit meat

Development of microbial spoilage and lipid and protein oxidation in rabbit meat

This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the...

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Bibliographic Details
Main Authors: Nakyinsige, Khadijah, Sazili, Awis Qurni, Aghwan, Zeiad Amjad, Idrus, Zulkifli, Goh, Yong Meng, Abu Bakar, Fatimah, Zainal Abidin, Siti Aimi Sarah
Format: Article
Language:English
Published: Elsevier 2015
Online Access:http://psasir.upm.edu.my/id/eprint/37074/1/Development%20of%20microbial%20spoilage%20and%20lipid%20and%20protein%20oxidation%20in%20rabbit%20meat.pdf

Internet

http://psasir.upm.edu.my/id/eprint/37074/1/Development%20of%20microbial%20spoilage%20and%20lipid%20and%20protein%20oxidation%20in%20rabbit%20meat.pdf

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