Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes.

Autor: Adeyemi KD; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria. Electronic address: adeyemi.kd@unilorin.edu.ng., Kolade IO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Siyanbola AO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Bhadmus FO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Shittu RM; Department of Food Science and Technology, Faculty of Agriculture, Kwara State University, Malete, Nigeria., Ishola H; Department of Animal Production, Faculty of Agriculture, Kwara State University, Malete, Nigeria., Chaosap C; Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand., Sivapirunthep P; Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand., Okukpe KM; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Chimezie VO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Alli OI; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Sulaimon RO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Ajao BH; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria.

Publikováno v: Meat science [Meat Sci] 2025 Feb; Vol. 220, pp. 109714. Date of Electronic Publication: 2024 Nov 22.