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Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat

  • Published:2017-04 Issue: Volume:126 Page:63-72
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Chakanya Chido,Arnaud Elodie,Muchenje Voster,Hoffman Louwrens C.ORCID

Funder

South African Department of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Official methods of analysis;AOAC International,1994

2. Official methods of analysis;AOAC International,2002

3. Metmyoglobin reducing activity;Bekhit;Meat Science,2005

4. Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus);Bureš;Journal of the Science of Food and Agriculture,2015

5. Flavour perception of oxidation in beef;Campo;Meat Science,2006
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