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Development of microbial spoilage and lipid and protein oxidation in rabbit meat

This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the...

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Main Authors:	Nakyinsige, Khadijah, Sazili, Awis Qurni, Aghwan, Zeiad Amjad, Idrus, Zulkifli, Goh, Yong Meng, Abu Bakar, Fatimah, Zainal Abidin, Siti Aimi Sarah
Formáid:	Article
Teanga:	English
Foilsithe:	Elsevier 2015
Rochtain Ar Líne:	http://psasir.upm.edu.my/id/eprint/37074/1/Development%20of%20microbial%20spoilage%20and%20lipid%20and%20protein%20oxidation%20in%20rabbit%20meat.pdf
Clibeanna:	Cuir Clib Leis Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

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