Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat
The aim of the study was to determine the fatty acid composition, colour stability and lipid oxidation of fresh mince produced from fallow deer and to evaluate the effect of frozen storage duration on the retail display shelf life of the mince. A total of 31 fallow deer carcasses were used in the st...
| Main Author: | |
|---|---|
| Format: | Others |
| Language: | English |
| Published: |
University of Fort Hare
2016
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10353/2479 |