Effects of dietary supplementation with mineral/vitamin mix on beef meat colour and oxidation parameters

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Effects of dietary supplementation with mineral/vitamin mix on beef meat colour and oxidation parameters

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wetenschappelijk artikel

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наукова стаття, опублікована в січні 2009

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name

Effects of dietary supplementa ...... olour and oxidation parameters

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Effects of dietary supplementa ...... olour and oxidation parameters

@nl

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Effects of dietary supplementa ...... olour and oxidation parameters

@en

Effects of dietary supplementa ...... olour and oxidation parameters

@nl

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Effects of dietary supplementa ...... olour and oxidation parameters

@en

Effects of dietary supplementa ...... olour and oxidation parameters

@nl

P1476

Effects of dietary supplementa ...... olour and oxidation parameters

@en

P2093

David Meo Zilio

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Federico Vincenti

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Katya Carbone

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Miriam Iacurto

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Sergio Gigli

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P2860

Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review.

A review of dietary vitamin E supplementation for improvement of beef quality.

The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits.

Colour stability, under simulated retail display conditions, of M. longissimus dorsi and M. semimembranosus from steers given long-term daily exercise and supplemented with vitamin E.

Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysis.

Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef.

P304

558-560

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P31

scholarly article

P356

10.4081/IJAS.2009.S2.558

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P433

sup2

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P478

http://www.w3.org/2001/XMLSchema#string

P50

Bruno Ronchi

P577

2009-01-01T00:00:00Z

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P921

vitamin