Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

Meat Science

Volumn 86, Issue 3, 2010, Pages 665-673

  Filgueras, R S ^a,c   Gatellier, P ^a   Aubry, L ^a   Thomas, A ^b   Bauchart, D ^b   Durand, D ^b   Zambiazi, R C ^c   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

^b UMR1213 HERBIVORES   (France)

^c FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Colour; Fatty acids; Glycolytic potential; Oxidation; Rhea meat; Storage

Indexed keywords

ANTI-OXIDANTS; COLOUR; GASTROCNEMIUS; GLYCOLYTIC POTENTIAL; HIGH STABILITY; LIPID CONTENT; LONG CHAIN FATTY ACID; METMYOGLOBIN; NO OXIDATION; OXIDATIVE PROCESS; OXIDATIVE STABILITY; PHYSICOCHEMICAL CHARACTERISTICS; POST MORTEM; PROOXIDANT; PROTEIN OXIDATION; PROTEIN STABILITY; RHEA MEAT; SENSORIAL ANALYSIS; STORAGE; SUPER OXIDE DISMUTASE; TOCOPHEROL CONTENTS;

COLOR; FATTY ACIDS; MEATS; OXIDANTS; OXIDATION; OXYGEN; PACKAGING; POLYUNSATURATED FATTY ACIDS; PROTEINS; STABILITY; VACUUM;

MUSCLE;

ALPHA TOCOPHEROL; ANTIOXIDANT; CATALASE; FATTY ACID; HEME; METMYOGLOBIN; MUSCLE PROTEIN; OXIDIZING AGENT; SUPEROXIDE DISMUTASE;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; FAT INTAKE; FOOD PACKAGING; FOOD PRESERVATION; IRON INTAKE; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; PROTEIN CARBONYLATION; PROTEIN INTAKE; RHEA; SKELETAL MUSCLE;

ALPHA-TOCOPHEROL; ANIMALS; ANTIOXIDANTS; CATALASE; COLOR; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS; FOOD PACKAGING; FOOD PRESERVATION; HEME; HYDROGEN-ION CONCENTRATION; IRON, DIETARY; LIPID PEROXIDATION; MEAT; METMYOGLOBIN; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXIDANTS; OXIDATION-REDUCTION; PROTEIN CARBONYLATION; RHEIFORMES; SUPEROXIDE DISMUTASE;

RHEA; RHEA AMERICANA;

EID: 79955019194     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.003     Document Type: Article

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