A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Published 2020 View Full Article

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Title
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display
Authors
Keywords
Rabbit meat, Color, Microbial spoilage, Lipid oxidation, Myoglobin autoxidation, Protein oxidation
Journal
MEAT SCIENCE
Volume -, Issue -, Pages 108359
Publisher
Elsevier BV
Online
2020-10-23
DOI
10.1016/j.meatsci.2020.108359

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