Dietary tannins improve lamb meat colour stability

Meat Science

Volumn 81, Issue 1, 2009, Pages 120-125

  Luciano, G ^a   Monahan, F J ^b   Vasta, V ^a   Biondi, L ^a   Lanza, M ^a   Priolo, A ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Colour stability; Dietary tannins; Lamb; Lipid oxidation

Indexed keywords

OVIS ARIES; SCHINOPSIS BALANSAE; SCHINOPSIS QUEBRACHO-COLORADO;

EID: 53349180226     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.07.006     Document Type: Article

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