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- Smit, Paula, et al. Show all 7 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 31-38
- Aspalathus linearis; cold storage; color; drip loss; fatty acid composition; lipid peroxidation; manufacturing; meat patties; pH; peroxide value; rabbit meat; sensory properties; total volatile basic nitrogen
- ... In the present study, rabbit meat patties were formulated with increasing incorporation levels of a fermented rooibos extract (Aspalathus linearis; R): Control (C), R1, R2 and R3 (0, 0.5, 1, 2% w/w R inclusion, respectively). Meat patties were subjected to a 7-day refrigerated storage trial, simulating retail display conditions. At day 0, 1, 3 and 6 of storage, patties drip loss, pH, L*a*b* colour ...