Correlation between acid, TBA, peroxide and iodine values, catalase and glutathione peroxidase activities of chicken, cattle and camel meat during refrigerated storage
The aim of this study was correlation determination between fat putrefaction indices and antioxidative enzymes in chicken, cattle and camel meat during refrigerated storage. Longissimus dorsi muscle of three Iranian dromedary one humped camel and three Holstein cattle and breast muscle of three broi...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Veterinary World
2011-08-01
|
| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.scopemed.org/mnstemps/2/2-1300696703.pdf |