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

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• 作者：Chido Chakanya^a ; Elodie Arnaud^b ; ^c ; ^d ; Voster Muchenje^a ; Louwrens C. Hoffman^b ; ^{lch@sun.ac.za}
• 关键词：Venison ; Freezing ; Ground meat ; Colour stability ; Lipid oxidation ; Myoglobin oxidation
• 刊名：Meat Science
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：126
• 期：Complete
• 页码：63-72
• 全文大小：686 K
• 卷排序：126

文摘

Mince was made from fresh and frozen/thawed fallow deer meat. Colour and oxidative stability of the mince is reported. Freezing does not affect proximate nor fatty acid composition of mince. Freezing involves greater decrease in redness and greater increase in metmyoglobin. Freezing involves greater increase in TBARS.