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Alpha-tocopherol, beta-carotene and ascorbic acid as antioxidants in stored poultry muscle.

Author(s) : KING A. J., UIJTTENBOOGAART T. G., VRIES A. W. de

Type of article: Article

Summary

Broilers were fed alpha-tocopherol or beta-carotene for 3 weeks or L-ascorbic acid for 24 hr prior to slaughter. Alpha-tocopherol maintained the redness of unheated meat stored for 8 weeks (-20 deg C). Values for thiobarbituric acid reactive substances in ground, stored meat showed that L-ascorbic acid produced results similar to the control while alpha-tocopherol produced results lower than the control. Beta-carotene was a pro-oxidant compared to the control and other additives.

Details

  • Original title: Alpha-tocopherol, beta-carotene and ascorbic acid as antioxidants in stored poultry muscle.
  • Record ID : 1997-0945
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 5
  • Publication date: 1995/09
  • Document available for consultation in the library of the IIR headquarters only.

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