Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant

Meat Science

Volumn 96, Issue 3, 2014, Pages 1289-1296

  Hoffman, Louwrens C ^a   Jones, Maxine ^a   Muller, Nina ^a   Joubert, Elizabeth ^a,b   Sadie, Annalene ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b ARC INFRUITEC NIETVOORBIJ   (South Africa)

Author keywords

Aspalathus linearis; Lipid and protein stability; Natural antioxidant; Ostrich dro wors; Rooibos tea extract

Indexed keywords

ASH CONTENTS; ASPALATHUS LINEARIS; MEAT PRODUCTS; NATURAL ANTIOXIDANTS; PROTEIN STABILITY; ROOIBOS TEAS; SENSORY ATTRIBUTES; SENSORY EVALUATION;

ANTIOXIDANTS; BIRDS; DRYING; LINOLEIC ACID; PROTEINS;

STABILITY;

ANTIOXIDANT; LINOLEIC ACID; OLEIC ACID; PALMITIC ACID; PLANT EXTRACT; ROOIBOS TEA EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; ASPALATHUS; ASPALATHUS LINEARIS; BEVERAGE; CHEMISTRY; FOOD HANDLING; HUMAN; LIPID AND PROTEIN STABILITY; MEAT; NATURAL ANTIOXIDANT; OSTRICH; OSTRICH DROËWORS; PROTEIN STABILITY; TASTE;

ASPALATHUS LINEARIS; LIPID AND PROTEIN STABILITY; NATURAL ANTIOXIDANT; OSTRICH DROËWORS; ROOIBOS TEA EXTRACT;

ANIMALS; ANTIOXIDANTS; ASPALATHUS; BEVERAGES; FOOD HANDLING; HUMANS; LINOLEIC ACID; MEAT PRODUCTS; OLEIC ACID; PALMITIC ACID; PLANT EXTRACTS; PROTEIN STABILITY; STRUTHIONIFORMES; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84890285823     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.10.036     Document Type: Article

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