Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage
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DOI: 10.1007/s13197-021-04998-6
Abstract: In this paper, the components of Zanthoxylum bungeanum Maxim . essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty… read more here.
Keywords: zanthoxylum bungeanum; maxim essential; bungeanum maxim; meat patty ... See more keywords
Safflower seed supplementation in lamb feed: effects upon fatty acid profile and quality of meat patty formulations.
Sign Up to like & getrecommendations! Published in 2021 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765202120190903
Abstract: The aims of this study were to determine the fatty acid profile of meat from lambs fed with different levels of safflower seed (0%, 7.5%, and 15%) and, also, to compare the characteristics of the… read more here.
Keywords: seed; safflower seed; meat patty; fatty acid ... See more keywords