First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products

Meat Science

Volumn 95, Issue 1, 2013, Pages 72-77

  Cullere, M ^a   Hoffman, L C ^b   Dalle Zotte, A ^a  

^a UNIVERSITY OF PADOVA   (Italy)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Lipid oxidation; Ostrich meat; Rooibos; Salami; TBARS

Indexed keywords

LIPID OXIDATION; OSTRICH MEATS; ROOIBOS; SALAMI; TBARS;

OXIDATION;

MEATS;

ANTIOXIDANT; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; ASPALATHUS; CHEMISTRY; COLOR; DRUG EFFECT; FERMENTATION; LIPID METABOLISM; MEAT; OSTRICH; OXIDATION REDUCTION REACTION; PH; PLANT LEAF; ANALYSIS; DRUG EFFECTS;

ANIMALS; ANTIOXIDANTS; ASPALATHUS; COLOR; FERMENTATION; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT PRODUCTS; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT LEAVES; STRUTHIONIFORMES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84877353707     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.018     Document Type: Article

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