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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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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Colour and colour stability of dry-cured ham.
- Author(s) : RODRIGUEZ LOPEZ A., PÉREZ-ÁLVAREZ J. A., SAYAS BARBERA M. E., PAGAN MORENO M. J., GAGO GAGO M. A., ARANDA CATALA V.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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THE EFFECT OF LIGHTING ON COLOUR OF BEEF.
- Author(s) : BERTELSEN G., BÖGH-SÖRENSEN L.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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EFFECT OF TEMPERATURE AND PH HISTORY ON THE COL...
- Author(s) : BILLINGE A. J., LEDWARD D. A.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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COLOUR CHANGES IN PACKAGED BEEF DURING SIMULATE...
- Author(s) : MACDOUGALL D. B., ALLEN R. A.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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