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Lipid oxidation in rabbit meat under different storage conditions.

Author(s) : FERNANDEZ ESPLA M. D., O'NEILL E.

Type of article: Article

Summary

Oxidation of raw and cooked rabbit burgers was compared with that of raw and cooked chicken burgers under different storage conditions using the thiobarbituric acid assay. Rabbit meat had higher thiobarbituric acid during refrigerated storage than chicken, which has been reported as more susceptible to oxidation than red meats. The oxidative stability of rabbit and chicken burgers was increased with vacuum-packaging. Cooked rabbit had higher thiobarbituric acid than raw burgers.

Details

  • Original title: Lipid oxidation in rabbit meat under different storage conditions.
  • Record ID : 1994-3051
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 6
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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