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Oxidative Stability of Meat Products and the Role of Antioxidants


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

The question of ?what is meat quality?? has conjured up many definitions including ?fitness for use, the ability to satisfy a need, and the degree of excellence at a reasonable price? (Gray et al., 1996).Whatever the definition, some quality aspects appear to be relevant to most consumers. This quality attributes greatly affected by lipid and pigment oxidation. Understanding and controlling the processes which lead to color and lipid oxidation is a major challenge for meat scientists because of a greater demand ever by consumers for foods perceived as natural, fresh-tasting , healthy and more nutritious (Morrissey et al., 1998). Color and Lipid oxidation can be minimized by using either synthetic or natural antioxidants during the production process or incorporating in the conventional animal feed.

Product Specifications
SKU :COC98268
AuthorDemewez Moges Haile
Number of Pages104
Publishing Year2011-09-13T00:00:00.000
Edition1 st
Book TypeChemistry
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00