A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): Zhaoming Wang, Juncai Tu, Hui Zhou, An Lu, Baocai Xu

Source: Meat Science - October 24, 2020 Category: Food Science Source Type: research