The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

Meat Science

Volumn 83, Issue 2, 2009, Pages 201-208

  Hayes, J E ^a   Stepanyan, V ^a   Allen, P ^a   O'Grady, M N ^b   O'Brien, N M ^b   Kerry, J P ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antioxidant; Ellagic acid; Lipid oxidation; Lutein; Olive leaf extract; Oxymyoglobin oxidation; Sesamol

Indexed keywords

BOVINAE; SUS;

EID: 67649848272     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.04.019     Document Type: Article

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