Impact of Aging Method and Pef Treatment on Meat Quality and Stability of Conjugated Linoleic Acid in Venison

In: 63rd International Congress of Meat Science and Technology
Authors:
T.E. Mungure 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

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A. El-Din 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

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A. Bekhit 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

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J. Birch 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

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S. Kanokruangrong 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

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A. Carne 2Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand

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M.M. Farouk 3AgResearch Ltd, Ruakura Research Centre, P Bag 3115 Hamilton 3240, New Zealand; tanyaradzwa.mungure@postgrad.otago.ac.nz

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Type:
Chapter
Pages:
620–621
DOI:
https://doi.org/10.3920/9789086868605_276

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