Influence of finishing systems on hydrophilic and lipophilic oxygen radical absorbance capacity (ORAC) in beef

Meat Science

Volumn 80, Issue 3, 2008, Pages 662-667

  Wu, C ^a   Duckett, S K ^a   Neel, J P S ^b   Fontenot, J P ^c   Clapham, W M ^b  

^a CLEMSON UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Beef; Forages; ORAC

Indexed keywords

BOS; MEDICAGO SATIVA; PENNISETUM GLAUCUM;

EID: 50249179119     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.03.003     Document Type: Article

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