A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display
Zhaoming Wang, Juncai Tu, Hui Zhou, An Lu, Baocai Xu
Topics & Concepts
AutoxidationMyoglobinMetmyoglobinFood spoilageLipid oxidationChemistryFood scienceMeat spoilageTBARSThiobarbituric acidFood preservationBiochemistryLipid peroxidationBacteriaOxidative stressBiologyAntioxidantGeneticsRabbits: Nutrition, Reproduction, HealthMeat and Animal Product QualityAnimal Nutrition and Physiology