Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions

The aim of this study was to investigate the interaction between different rates of freezing and thawing on whole ostrich moon steaks to establish a combination or singular main effect that minimises thaw loss and maximises the retail display shelf-life regarding moisture loss, colour, lipid oxidati...

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Detalles Bibliográficos
Autores principales: Leygonie, Coleen, Hoffman, Louwrens Christiaan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694958/
https://www.ncbi.nlm.nih.gov/pubmed/33171739
http://dx.doi.org/10.3390/foods9111624

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694958/
https://www.ncbi.nlm.nih.gov/pubmed/33171739
http://dx.doi.org/10.3390/foods9111624

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