Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat
Annalisa Vissio,
Anna Grygier,
Joanna Składanowska‐Baryza
et al.
Abstract:Meat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative products adversely affect the human body, but the compounds formed during oxidative changes also typically possess unpleasant aromas, leading to deterioration in the f… Show more
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