Processing and Products: Influence of dietary fat source, α-tocopherol, and ascorbic acid supplementation on sensory quality of dark shicken meat

Poultry Science

Volumn 80, Issue 6, 2001, Pages 800-807

  Bou, R ^a   Guardiola, F ^a   Grau, A ^a   Grimpa, S ^a   Manich, A ^b   Barroeta, A ^c   Codony, R ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b CSIC   (Spain)

^c UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Ascorbic acid; Cooked dark chicken meat; Dietary fat source; Dl tocopheryl acetate; Sensory analysis

Indexed keywords

GALLUS GALLUS;

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID;

ADULT; ANIMAL; ANIMAL FOOD; ARTICLE; CHICKEN; COOKING; DIET SUPPLEMENTATION; DRUG EFFECT; FAT INTAKE; FEMALE; FOOD HANDLING; FREEZING; HUMAN; MEAT; METABOLISM; METHODOLOGY; MIDDLE AGED; OXIDATION REDUCTION REACTION; RANDOMIZATION; STANDARD; TASTE; TIME;

ADULT; ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; CHICKENS; COOKERY; DIETARY FATS; DIETARY SUPPLEMENTS; FEMALE; FOOD HANDLING; FREEZING; HUMANS; MEAT; MIDDLE AGED; OXIDATION-REDUCTION; RANDOM ALLOCATION; TASTE; TIME FACTORS;

EID: 0035380029     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.6.800     Document Type: Article

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