Chakanya C., Arnaud E., Muchenje V., Hoffman L.C.
2017
Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (? 20 °C) for 2 months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display ...
Traitement et conservation des produits alimentaires; Contamination et toxicologie alimentaires
2017
Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (? 20 °C) for 2 months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display ...
Traitement et conservation des produits alimentaires; Contamination et toxicologie alimentaires