Antioxidant effect of nigella oil on heated camel and rabbit meat
The exposure of meat to heating (cooking) or cold storage could alter its chemical composition. In this work, the oxidizing effect of heating on rabbit and camel meat, and the protective effect of nigella oil (NO) were evaluated and compared. Samples of rabbit and camel meat were treated with increa...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2025-07-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/458 |
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