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dc.contributor.authorNakyinsige, K
dc.contributor.authorSazili, A.Q
dc.contributor.authorAghwan, Z A
dc.contributor.authorZulkifli
dc.contributor.authorGoh, Y. M
dc.contributor.authorAbu Bakar, F
dc.contributor.authorSarah, S.A
dc.date.accessioned2017-05-05T14:28:54Z
dc.date.available2017-05-05T14:28:54Z
dc.date.issued2015
dc.identifier.citationNakyinsige, K et al ... (2015) Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Science Vol.108 pp.125–131en_US
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/20.500.12309/159
dc.description.abstractThis experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (108 cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3 d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectRabbit meaten_US
dc.subjectMicrobial spoilageen_US
dc.subjectLipid oxidationen_US
dc.subjectProtein oxidationen_US
dc.subjectRabbiten_US
dc.subjectMeaten_US
dc.titleDevelopment of microbial spoilage and lipid and protein oxidation in rabbit meaten_US
dc.typeArticleen_US


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