Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat

2020 ◽  
Author(s):  
Zefu Wang ◽  
Zhifei He ◽  
Dong Zhang ◽  
Xiaosi Chen ◽  
Hongjun Li
Keyword(s):  
Lipid Oxidation ◽  
Freeze Thaw ◽  
Rabbit Meat ◽  
Protein And Lipid Oxidation

Author response for "Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat"

2020 ◽  
Author(s):  
Zefu Wang ◽  
Zhifei He ◽  
Dong Zhang ◽  
Xiaosi Chen ◽  
Hongjun Li
Keyword(s):  
Lipid Oxidation ◽  
Author Response ◽  
Freeze Thaw ◽  
Rabbit Meat ◽  
Protein And Lipid Oxidation

Effect of thymol on lipid oxidation and fatty acid composition of rabbit meat

2021 ◽  
Author(s):  
Iveta Placha ◽  
Kristina Bacova ◽  
Karin Zitterl-Eglseer ◽  
Gesine Karas-Räuber ◽  
Lubica Chrastinova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Rabbit Meat

Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 829-834 ◽  
Author(s):  
M. Kouba ◽  
F. Benatmane ◽  
J.E. Blochet ◽  
J. Mourot
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Rabbit Meat ◽  
Perirenal Fat
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