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
Autor:innen:
T.E. Mungure 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

Search for other papers by T.E. Mungure in
Current site
Google Scholar
PubMed Close
,
A. El-Din 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

Search for other papers by A. El-Din in
Current site
Google Scholar
PubMed Close
,
A. Bekhit 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

Search for other papers by A. Bekhit in
Current site
Google Scholar
PubMed Close
,
J. Birch 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

Search for other papers by J. Birch in
Current site
Google Scholar
PubMed Close
,
S. Kanokruangrong 1Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand

Search for other papers by S. Kanokruangrong in
Current site
Google Scholar
PubMed Close
,
A. Carne 2Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand

Search for other papers by A. Carne in
Current site
Google Scholar
PubMed Close
, und
M.M. Farouk 3AgResearch Ltd, Ruakura Research Centre, P Bag 3115 Hamilton 3240, New Zealand; tanyaradzwa.mungure@postgrad.otago.ac.nz

Search for other papers by M.M. Farouk in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
620–621
DOI:
https://doi.org/10.3920/9789086868605_276

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen