Enriching M. sternomandibularis with α-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing

Meat Science

Volumn 84, Issue 1, 2010, Pages 66-70

  Tume, R K ^a   Sikes, A L ^a   Smith, S B ^b  

^a CSIRO   (Australia)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Tocopherol; Fatty acids; High pressure processing; Lipid oxidation; Meat

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; LINOLEIC ACID; LIPID PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL HUSBANDRY; ARTICLE; CATTLE; COMPARATIVE STUDY; DIET; FAT INTAKE; HEAT; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; MEAT; MEAT INDUSTRY; METHODOLOGY; PRESSURE; TIME;

ALPHA-TOCOPHEROL; ANIMAL HUSBANDRY; ANIMALS; CATTLE; DIET; DIETARY FATS; FATTY ACIDS; HOT TEMPERATURE; LINOLEIC ACID; LIPID PEROXIDATION; LIPID PEROXIDES; MEAT; MEAT-PACKING INDUSTRY; PRESSURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

BOS;

EID: 70349838037     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.013     Document Type: Article

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