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Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty

Heba H S Abdel-Naeem1, Khalid Ibrahim Sallam2, Hamdy M B A Zaki1

  • 1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt.

Meat Science
|June 25, 2021
PubMed

Keywords:
Color evaluationFat oxidationHeat treatmentsRabbit meat compositionScanning electron micrographsSensory attributes

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