Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1036-1042

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

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Antioxidant status; Colour stability; Dietary polyphenols; Lamb; Myoglobin oxidation

Indexed keywords

ANTIOXIDANT STATUS; COLOUR STABILITY; DIETARY POLYPHENOLS; LAMB; MYOGLOBIN OXIDATION;

COLOR; COLOR COMPUTER GRAPHICS; LAGRANGE MULTIPLIERS; MUSCLE; NUTRITION; OXIDATION; PHENOLS; STABILITY;

ANIMALS;

MYOGLOBIN; NITRITE; PHENOL; TANNIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIET; FEEDING; LAMB; LONGISSIMUS DORSI MUSCLE; MEAT; MUSCLE; MUSCLE TISSUE; NONHUMAN; OXIDATION; SUPPLEMENTATION;

ANIMALIA; HORDEUM; OVIS ARIES; SCHINOPSIS BALANSAE; SCHINOPSIS QUEBRACHO-COLORADO;

EID: 77956616996     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.070     Document Type: Article

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