Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant

2013/11/07 by Louwrens C. Hoffman, Maxine Jones, Nina Muller +2 · 1 citation
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Animal Nutrition and Physiology #Meat and Animal Product Quality #Protein Hydrolysis and Bioactive Peptides

paper · doi:10.1016/j.meatsci.2013.10.036

openalex publication_date 2013/11/07 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29

Citations

• Flavour perception of oxidation in beef
• First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products

Cited by

• Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors