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The effect of repeated freeze-thaw cycles on the meat quality of rabbit

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The effect of repeated freeze-thaw cycles on the meat quality of rabbit

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Wang, Z.; He, Z.; Gan, X.; Li, H. (2018). The effect of repeated freeze-thaw cycles on the meat quality of rabbit. World Rabbit Science. 26(2):165-177. doi:10.4995/wrs.2018.8616

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/105085

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Título: The effect of repeated freeze-thaw cycles on the meat quality of rabbit
Autor:
Fecha difusión:
Resumen:
[EN] We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen ...[+]
Palabras clave: Rabbit , Freeze-thaw cycles , Meat quality , Myoglobin oxidation , Lipid oxidation , Protein oxidation
Derechos de uso: Reserva de todos los derechos
Fuente:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2018.8616
Editorial:
Universitat Politècnica de València
Versión del editor: https://doi.org/10.4995/wrs.2018.8616
Agradecimientos:
The authors gratefully acknowledge financial support from the General Program of National Natural Science Foundation of China (31671787), the National Rabbit Industry Technology System Programme (Grant No. CARS-43-E-1), ...[+]
Tipo: Artículo

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