Effects of Dietary Vitamin E Supplementation on Lipid Oxidation and Volatiles Content of Irradiated, Cooked Turkey Meat Patties with Different Packaging

Poultry Science

Volumn 77, Issue 6, 1998, Pages 912-920

  Ahn, D U ^a   Sell, J L ^a   Jo, C ^a   Chen, X ^a   Wu, C ^a   Lee, J I ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Dietary vitamin E; Irradiation; Lipid oxidation; Turkey meat; Volatiles

Indexed keywords

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; DRUG DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL FOOD; ARTICLE; DIET SUPPLEMENTATION; FOOD IRRADIATION; FOOD PACKAGING; GAS CHROMATOGRAPHY; LIPID PEROXIDATION; MEAT; MEAT INDUSTRY; TIME; TURKEY (BIRD);

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; CHROMATOGRAPHY, GAS; FOOD IRRADIATION; FOOD PACKAGING; FOOD, FORTIFIED; LIPID PEROXIDATION; MEAT; MEAT-PACKING INDUSTRY; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; TURKEYS; VITAMIN E;

EID: 0032091891     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/77.6.912     Document Type: Article

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