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Development of microbial spoilage and lipid and protein oxidation in rabbit meat

Nakyinsige, K; Sazili, A.Q; Aghwan, Z A; Zulkifli; Goh, Y. M; Abu Bakar, F; Sarah, S.A (Elsevier, 2015)

This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the ...

Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat

Nakyinsige, K; Abdul Rahman, N.S; Salwani, M.S; Abd Hamid, A; Adeyemi, K.D.; Sakimin, S.Z; Sazili, A (International Food Research Journal, 2016)

This study evaluated the effects of Averrhoa bilimbi juice extract and storage temperature on lipid oxidation and microbial spoilage of spent chicken meat. Ten, 80 weeks old spent chickens were slaughtered, eviscerated ...