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- Wang, Zefu; He, Zhifei; Zhang, Dong; Li, Hongjun; Wang, Zhaoming
- Meat science 2020 v.162 pp. 108042
- activation energy; color; equations; frozen storage; kinetics; lipids; meat quality; model validation; oxidation; pH; rabbit meat; storage temperature; storage time; thiobarbituric acid-reactive substances; total volatile basic nitrogen
- ... This study explored the effects of temperature on the behavior of lipid and protein oxidation in rabbit meat, and also investigated the quality indices of rabbit meat under different storage temperatures. We developed kinetic models of select quality indices such as total aerobic count (TAC), thiobarbituric acid-reactive substances (TBARS), and total volatile basic nitrogen (TVB-N). Data on meat q ...