Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors

Author:

Mukumbo Felicitas E.,Arnaud Elodie,Collignan Antoine,Hoffman Louwrens C.ORCID,Descalzo Adriana M.,Muchenje Voster

Funder

South African Research Chairs Initiative

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference37 articles.

1. Aalhus JL, Dugan MER (2004) Oxidative and enzymatic. In: Jenson WK, Devine C, Dikeman M (eds) Encyclopedia of Meat sciences series, vol 1–4, 1st edn. Academic Press, London, pp 1340–1342

2. Alves SP, Alfaia CM, Škrbić BD, Živanĉey JR, Fernandes MJ, Bessa RJB, Fraqueza MJ (2017) Screening chemical hazards of dry fermented sausages from distinct origins: biogenic amines, polycyclic aromatic hydrocarbons and heavy elements. J Food Comp Anal 59:124–131

3. Antequera T, López-Bote CJ, Córdoba JJ, García C, Asensio MA, Ventanas J, Díaz I (1992) Lipid oxidative changes in the processing of Iberian pig hams. Food Chem 45:105–110

4. AOAC International (2002) Official methods of analysis, 17th edn. Association of Official Analytical Chemists Inc., Arlington

5. AOAC Official Method 992.15 (1992) Crude protein in meat and meat products including pet foods. Combustion method. J Assoc Off Anal Chem 76: 787

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