An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef

Meat Science

Volumn 73, Issue 1, 2006, Pages 132-143

  O'Grady, M N ^a   Maher, M ^a   Troy, D J ^b   Moloney, A P ^c   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c GRANGE RESEARCH CENTRE   (Ireland)

Author keywords

Colour; Lipid oxidation; Rosemary extract; Rumen; Tea catechins

Indexed keywords

BOS TAURUS; ROSMARINUS OFFICINALIS;

EID: 31744449423     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.11.008     Document Type: Article

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