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Lipid Oxidation in Rabbit Meat under Different Storage Conditions
Author(s) -
FERNÁNDEZESPLÁ M.D.,
O'NEILL E.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06161.x
Subject(s) - tbars , lipid oxidation , rabbit (cipher) , food science , chemistry , thiobarbituric acid , shelf life , raw meat , oxidative phosphorylation , cooked meat , antioxidant , biochemistry , lipid peroxidation , mathematics , statistics
Oxidation of raw and cooked rabbit burgers was compared with that of raw and cooked chicken burgers under different storage conditions using the thiobarbituric acid (TBARS) assay. Rabbit meat had higher TBARS during refrigerated storage than chicken, which has been reported as more susceptible to oxidation than red meats. The oxidative stability of rabbit and chicken burgers was increased with vacuum‐packaging. Cooked rabbit had higher TBARS than raw burgers. Lipid oxidation may limit the shelf‐life of cooked rabbit meat.