[EN] The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, ...
Dalle Zotte, A.; Cullere, M.; Rémignon, H.; Alberghini, L.; Paci, G.(Editorial Universitat Politècnica de València, 2016-06-29)
[EN] The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing ...
Mancini, S.; Preziuso, G.; Fratini, F.; Torracca, B.; Nuvoloni, R.; Dal Bosco, A.; Paci, G.(Universitat Politècnica de València, 2017-12-28)
[EN] The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with ...