The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage

Author:

North Megan K.,Dalle Zotte Antonella,Hoffman Louwrens C.

Funder

South African Research Chairs Initiative

South African Department of Science and Technology

National Research Foundation

THRIP

NRF

Publisher

Elsevier BV

Subject

Food Science

Reference69 articles.

1. Meat color measurement guidelines;AMSA,2012

2. The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs;Andrés;Meat Science,2014

3. Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples;Andrés;Meat Science,2014

4. Official methods of analysis;AOAC International,2002

5. Harmonization of criteria and terminology in rabbit meat research. Revised proposal;Blasco;World Rabbit Science,1996

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