ShareEffect of dietary vitamin E on lipid and colour stability of frozen beef from Holstein steers.
Author(s) : LANARI M. C., CASSENS R. G., SCHAEFER D. M., SCHELLER K. K.
Summary
Effect of tocopherol additives on colour and oxidation of lipids in beef stored in the light or in the dark. Tocopherol improved stability of meat stored at -20 deg C.
Details
- Original title: Effect of dietary vitamin E on lipid and colour stability of frozen beef from Holstein steers.
- Record ID : 1994-2374
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Oxidation; Lipid; Light; Vitamin E; Meat; Beef; Organoleptic property; Stability; Colour; Freezing
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Atmosphere and blooming time affect colour and ...
- Author(s) : LANARI M. C., SCHAEFER D. M., CASSENS R. G., SCHELLER K. K.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 1
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Influence of dietary vitamin E (alpha-tocophero...
- Author(s) : MONAHAN F. J., ASGHAR A., GRAY J. I., BUCKLEY D. J., MORRISSEY P. A.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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Dietary vitamin E enhances colour and display l...
- Author(s) : LANARI M. C., CASSENS R. G., SCHAEFER D. M., SCHELLER K. K.
- Date : 1993/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 4
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COLOUR AND COLOUR STABILITY OF HOT PROCESSED FR...
- Author(s) : ANDERSEN H. J., BERTELSEN G., SKIBSTED L. H.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 28 - n. 2
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LIPID OXIDATION AND COLOUR STABILITY IN RESTRUC...
- Author(s) : AKAMITTATH J. G., BREKKE C. J., SCHANUS E. G.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 6
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