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

2013/04/17 by Marco Cullere, M. Cullere, Louwrens C. Hoffman +3 · 2 citations
Agricultural and Biological Sciences · Chemistry · Medicine · #Dye analysis and toxicity #Meat and Animal Product Quality #Phytochemicals and Antioxidant Activities

paper · doi:10.1016/j.meatsci.2013.04.018

openalex publication_date 2013/04/17 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29

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• 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
• 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