Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1659-1667

  Leygonie, C ^a   Britz, T J ^a   Hoffman, L C ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Modified atmospheric packaging; Ostrich meat; Oxidation

Indexed keywords

DRIP LOSS; LIPID OXIDATION; MODIFIED ATMOSPHERIC PACKAGING; OSTRICH MEAT; OVERWRAP; OXIDATIVE STABILITY;

MEATS; OXIDATION;

MODIFIED ATMOSPHERE PACKAGING;

CARBON DIOXIDE; CARBONYL DERIVATIVE; MYOGLOBIN; NITROGEN; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FOOD COLOR; FOOD PACKAGING; FOOD STORAGE; LIPID OXIDATION; MEAT; MODIFIED ATMOSPHERIC PACKAGING; NONHUMAN; OSTRICH; OXIDATION; OXIDATION REDUCTION STATE; PACKAGING MATERIAL; PH; STORAGE TEMPERATURE;

STRUTHIONIFORMES;

EID: 79953201246     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.033     Document Type: Article

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