Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking

Meat Science

Volumn 90, Issue 3, 2012, Pages 796-800

  Dadáková, Eva ^a   Pelikánová, Tamara ^a   Kalač, Pavel ^a  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

Author keywords

Dietary polyamines; Liver; Meat; Rabbit; Spermidine; Spermine

Indexed keywords

INITIAL CONCENTRATION; POLYAMINES; RABBIT; SPERMIDINE; SPERMINE;

AMINES; ANIMALS; CALCINATION; LIVER; MEATS;

THERMAL PROCESSING (FOODS);

ANIMALIA; ORYCTOLAGUS CUNICULUS;

SPERMINE;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COOKING; FOOD STORAGE; KIDNEY; LIVER; MEAT; METHODOLOGY; RABBIT;

ANIMALS; COLD TEMPERATURE; COOKING; FOOD STORAGE; KIDNEY; LIVER; MEAT; RABBITS; SPERMINE;

EID: 84355161922     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.017     Document Type: Article

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