Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina

Meat Science

Volumn 79, Issue 3, 2008, Pages 444-452

  Insani, E M ^a   Eyherabide, A ^a   Grigioni, G ^a,b   Sancho, A M ^a   Pensel, N A ^a   Descalzo, A M ^a  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Argentine beef; Color stability; Lipid oxidation; Pasture and grain feeding; Protein oxidation; Retail display

Indexed keywords

ANIMALIA;

EID: 43649095903     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.017     Document Type: Article

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