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Development of microbial spoilage and lipid and protein oxidation in rabbit meat

K Nakyinsige1, A Q Sazili2, Z A Aghwan3

  • 1Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University In Uganda, 2555 Mbale, Uganda.

Meat Science
|June 27, 2015
PubMed

Keywords:
Lipid oxidationMicrobial spoilageProtein oxidationRabbit meat

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