The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked Turkey during refrigerated storage

Meat Science

Volumn 65, Issue 3, 2003, Pages 1193-1200

  Botsoglou, N A ^a   Grigoropoulou, S H ^b   Botsoglou, E ^b   Govaris, A ^c   Papageorgiou, G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^c UNIVERSITY OF THESSALY   (Greece)

Author keywords

Dietary supplementation; Lipid oxidation; Oregano essential oil; Turkey meat; Tocopheryl acetate

Indexed keywords

LIPIDS; OILS AND FATS; OXIDATION; REFRIGERATION; SPECTROPHOTOMETRY;

REFRIGERATED STORAGE;

MEATS;

AVES; MELEAGRIS GALLOPAVO; ORIGANUM VULGARE;

EID: 0038720010     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00029-9     Document Type: Article

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