Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions
Date
2011
Authors
Leygonie C.
Britz T.J.
Hoffman L.C.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
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Keywords
Drip loss, Lipid oxidation, Modified atmospheric packaging, Ostrich meat, Overwrap, Oxidative stability, Meats, Oxidation, Modified atmosphere packaging, carbon dioxide, carbonyl derivative, myoglobin, nitrogen, oxygen, thiobarbituric acid reactive substance, animal tissue, article, controlled study, food color, food packaging, food storage, lipid oxidation, meat, modified atmospheric packaging, nonhuman, ostrich, oxidation, oxidation reduction state, packaging material, pH, storage temperature, Struthioniformes
Citation
Food Chemistry
127
4
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127
4
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