Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration

Meat Science

Volumn 78, Issue 3, 2008, Pages 239-247

  Haak, L ^a   Raes, K ^a   Van Dyck, S ^b   De Smet, S ^a  

^a Faculty of Bioscience Engineering   (Belgium)

^b Kemin Industries Inc   (United States)

Author keywords

Tocopherol; Antioxidant; Oxidative stability; Oxidized oil; Pork; Rosemary

Indexed keywords

ANIMALIA; ROSMARINUS OFFICINALIS; SUIDAE;

EID: 36849026846     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.06.005     Document Type: Article

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