Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

Meat Science

Volumn 69, Issue 1, 2005, Pages 175-186

  Gatellier, P ^a   Mercier, Y ^b   Juin, H ^a   Renerre, M ^a  

^a CEMAGREF   (France)

^b Institut Charolais   (France)

Author keywords

Cattle; Charolais; Colour; Lipid content; Lipid oxidation; Mixed diet; Myoglobin; Pasture diet; Polyunsaturated fatty acids; Vitamin E

Indexed keywords

LIPID OXIDATION; MIXED DIETS; MYOGLOBINS; PASTURE DIETS;

COMPOSITION; FATTY ACIDS; FOOD PROCESSING; LIPIDS; OXIDATION; VITAMINS;

MEATS;

ANIMALIA; BOS TAURUS;

EID: 5744243385     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.022     Document Type: Article

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