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...

Full description

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

Similar Items

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat
by: Sabow, Azad Behnan, et al.
Published: (2016)

Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
by: Nakyinsige, Khadijah, et al.
Published: (2014)

Changes in blood constituents of rabbits subjected to transportation under hot, humid tropical conditions
by: Nakyinsige, Khadijah, et al.
Published: (2013)

Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality
by: Khadijah, Nakyinsige, et al.
Published: (2014)

Fatty acid profiles of Supraspinatus, Longissimus lumborum and Semitendinosus muscles and serum in kacang goats supplemented with inorganic selenium and iodine
by: Aghwan, Zeiad Amjad, et al.
Published: (2014)

Stunning and animal welfare from Islamic and scientific perspectives.
by: Nakyinsige, Khadijah, et al.
Published: (2013)

Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
by: Ismail, Siti Nadirah, et al.
Published: (2016)

Efficient halal bleeding, animal handling, and welfare: a holistic approach for meat quality
by: Aghwan, Zeiad Amjad, et al.
Published: (2016)

Slaughtering process in different countries
by: Aghwan, Zeiad Amjad Abdulrazzak, et al.
Published: (2014)

Myofibrillar protein profile of Pectoralis major muscle in broiler chickens subjected to different freezing and thawing methods
by: Dauda, Adeyemi Kazeem, et al.
Published: (2014)

Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning
by: Sabow, Azad Behnan, et al.
Published: (2017)

Effects of iodine and selenium supplementation on growth, carcass characteristics and meat quality of crossbred Kacang goats
by: Aghwan, Zeiad Amjad Abdulrazzak
Published: (2013)

Physiological stress responses and meat quality of rabbits subjected to different road transportation and slaughter methods
by: Khadijah, Nakyinsige
Published: (2014)

Blood haematology, serum thyroid hormones and glutathione peroxidase status in Kacang goats fed inorganic iodine and selenium supplemented diets
by: Aghwan, Zeiad Amjad Abdulrazzak, et al.
Published: (2013)

Effects of dietary inorganic iodine and selenium on their concentrations in serum, muscle and organs in Kacang goats
by: Aghwan, Zeiad Amjad Abdulrazzak, et al.
Published: (2012)

Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning
by: Md Saad, Salwani, et al.
Published: (2016)

Microbial Spoilage of Plant-Based Meat Analogues
by: András J. Tóth, et al.
Published: (2021-09-01)

Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia
by: Sabow, Azad Behnan, et al.
Published: (2015)

Effects of dietary supplementation of selenium and iodine on growth performance, carcass characteristics and histology of thyroid gland in goats
by: Aghwan, Zeiad Amjad Abdulrazzak, et al.
Published: (2016)

A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia
by: Sabow, Azad Behnan, et al.
Published: (2015)

Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights
by: Siti Nadirah Ismail, et al.
Published: (2019-06-01)

Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods
by: Roslan, N. F., et al.
Published: (2019)

Electroencephalographic responses to neck cut and exsanguination in minimally anaesthetized goats
by: Sabow, Azad Behnan, et al.
Published: (2017)

High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: a review
by: Sabow, Azad Behnan, et al.
Published: (2017)

Effects of enriching goat meat with n − 3 polyunsaturated fatty acids on meat quality and stability
by: Abuelfatah, Kamaleldin, et al.
Published: (2016)

Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat
by: Khadijah, Nakyinsige, et al.
Published: (2016)

Differences in thermostable actin profile of goat meat as observed in two-dimensional gel electrophoresis (2DE)
by: Zainal Abidin, Siti Aimi Sarah, et al.
Published: (2013)

Efficacy of carcass electrical stimulation in meat quality enhancement: a review
by: Adeyemi, Kazeem Dauda, et al.
Published: (2014)

Meat quality and lipid oxidation of infraspinatus muscle and blood plasma of goats under dietary supplementation of herbal antioxidants.
by: Karami, M, et al.
Published: (2010)

Effects of mechanical stunning on quality of beef Longissimus dorsi muscle
by: Bahyuddin, Norbaiyah, et al.
Published: (2012)

Microbial diversity of meat products under spoilage and its controlling approaches
by: Yanli Zhu, et al.
Published: (2022-12-01)

Fear-related behaviour, muscle glycogen stores and serum creatine kinase activity in transported broiler chickens as affected by housing and early-age feed restriction.
by: Idrus, Zulkifli, et al.
Published: (2012)

Serum fatty acids, biochemical indices and antioxidant status in goats fed canola oil and palm oil blend
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)

Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat
by: K., Nakyinsige, et al.
Published: (2016)

Chemical probe as specific detector of porcine protein or peptide in meat and meat-based products: Potential applications, challenges, and the way forward
by: Mohd Nurhadi Hamsar, et al.
Published: (2024-03-01)

Effect of Microbiota-Selenoprotein on Meat Selenium Content and Meat Quality of Broiler Chickens
by: Dalia A. Mohamed, et al.
Published: (2020-06-01)

Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats
by: Nikbin, Saeid, et al.
Published: (2016)

LC–QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination
by: Zainal Abidin, Siti Aimi Sarah, et al.
Published: (2016)

Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning?
by: Muhammad Nizam Hayat, et al.
Published: (2023-09-01)

Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2022)