ShareInfluence of dietary vitamin E (alpha-tocopherol) on the colour stability of pork chops.
Author(s) : MONAHAN F. J., ASGHAR A., GRAY J. I., BUCKLEY D. J., MORRISSEY P. A.
Summary
Effects of presence in the samples of oxidized maize oil or alpha-tocopheryle acetate on the oxidative stability of lipids and the colour of cold-stored pork. Colour stability by tocopherol is due to a reduction in metmyoglobine development.
Details
- Original title: Influence of dietary vitamin E (alpha-tocopherol) on the colour stability of pork chops.
- Record ID : 1994-2362
- 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; Vitamin E; Meat; Organoleptic property; Pork; Cold storage; Colour
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Effect of dietary vitamin E on lipid and colour...
- Author(s) : LANARI M. C., CASSENS R. G., SCHAEFER D. M., SCHELLER K. K.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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Effect of oxidized dietary lipid and vitamin E ...
- Author(s) : MONAHAN F. J., ASHGAR A., GRAY J. I., BUCKLEY D. J., MORRISSEY P. A.
- Date : 1994
- Languages : English
- Source: Meat Sci. - vol. 37 - n. 2
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Cochineal as a colorant in processed pork meat....
- Author(s) : MADSEN H. L., STAPELFELDT H., BERTELSEN G., SKIBSTED L. H.
- Date : 1993
- Languages : English
- Source: J. agric. Food Chem. - vol. 46 - n. 3
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Vacuum-packaged precooked pork from hogs fed su...
- Author(s) : CANNON J. E., MORGAN J. B., SCHMIDT G. R., DELMORE R. J., SOFOS J. N., SMITH G. C., WILLIAMS S. N.
- Date : 1995/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
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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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