Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat

Meat Science

Volumn 87, Issue 1, 2011, Pages 88-93

  Ripoll, G ^a   Joy, M ^a   Munoz F ^a  

^a Agrifood Institute of Aragón IA2   (Spain)

Author keywords

Case life; Discolouration; Hue angle; Lightness; Metmyoglobin

Indexed keywords

CASE LIFE; DISCOLOURATION; HUE ANGLE; LIGHTNESS; METMYOGLOBIN;

MEATS; OXIDATION; SELENIUM; SODIUM;

MODIFIED ATMOSPHERE PACKAGING;

ALPHA TOCOPHEROL; ANTIOXIDANT; METMYOGLOBIN; SELENIUM; SODIUM SELENITE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

AIR; ANIMAL; ANIMAL DISEASE; ARTICLE; BIOSYNTHESIS; COLOR; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; SHEEP;

AIR; ANIMALS; ANTIOXIDANTS; COLOR; DIET; DIETARY SUPPLEMENTS; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METMYOGLOBIN; SELENIUM; SHEEP; SODIUM SELENITE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

OVIS ARIES;

EID: 77958093280     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.09.008     Document Type: Article

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