Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats

Author:

Adeyemi Kazeem Dauda,Shittu Rafiat Morolayo,Sabow Azad Behnan,Ebrahimi Mahdi,Sazili Awis Qurni

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference62 articles.

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3. Carcinogenicity of consumption of red and processed meat. Report of the International Agency for Research on cancer. Press Release no 240, Lyon France;October,2015

4. Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality;I Muíño;Meat Sci,2014

5. Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during postmortem refrigerated storage of goat meat;AB Sabow;Anim. Sci. J,2016

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