Impact of frozen storage on oxidation changes of some components in goose meat

ABSTRACT: The objective of this study was to investigate the oxidation activity and lipid oxidation changes in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum, and stored in freezing conditions at −20°C. The geese were fed ad libitum during the experime...

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Detalhes bibliográficos

Principais autores:	M. Wereńska, A. Okruszek, G. Haraf, J. Wołoszyn, Z. Goluch
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2022-01-01
coleção:	Poultry Science
Assuntos:	goose frozen storage heam pigments TBARS antioxidant potential
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S0032579121005393
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