Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana

Meat Science

Volumn 88, Issue 4, 2011, Pages 645-651

  Filgueras, R S ^a,b   Gatellier, P ^a   Zambiazi, R C ^b   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

^b FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Colour; Frozen storage; Protein oxidation; Rhea meat; TBA RS

Indexed keywords

COLOUR; FROZEN STORAGE; PROTEIN OXIDATION; RHEA MEAT; TBA-RS;

AROMATIC COMPOUNDS; CARBONYLATION; COLOR; MEATS; MUSCLE; OXIDATION;

AMINO ACIDS;

RHEA; RHEA AMERICANA;

AROMATIC AMINO ACID; LIPID; MYOGLOBIN;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; FOOD HANDLING; FOOD PRESERVATION; FREEZING; LIPID PEROXIDATION; METHODOLOGY; PHYSICAL CHEMISTRY; RHEA; SKELETAL MUSCLE; TIME;

AMINO ACIDS, AROMATIC; ANIMALS; COOKING; FOOD HANDLING; FOOD PRESERVATION; FREEZING; LIPID PEROXIDATION; LIPIDS; MUSCLE, SKELETAL; MYOGLOBIN; PHYSICOCHEMICAL PHENOMENA; RHEIFORMES; TIME FACTORS;

EID: 79954988932     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.023     Document Type: Article

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