Phenotypic blood glutathione concentration and selenium supplementation interactions on meat colour stability and fatty acid concentrations in Merino lambs

Meat Science

Volumn 87, Issue 2, 2011, Pages 130-139

  Liu, S M ^a   Sun, H X ^b   Jose, C ^c   Murray, A ^a   Sun, Z H ^b   Briegel, J R ^a   Jacob, R ^d   Tan, Z L ^b  

^a CSIRO   (Australia)

^b INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^c MURDOCH UNIVERSITY   (Australia)

^d DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

Author keywords

Antioxidants; Lamb; Lipid peroxidation; Meat quality; Myoglobin; Redox state

Indexed keywords

ANTIOXIDANTS; BLOOD; COLOR; PEPTIDES; SELENIUM;

LAMB; LIPID PEROXIDATION; MEAT QUALITY; MYOGLOBIN; REDOX STATE;

FATTY ACIDS;

OVIS ARIES;

EID: 78649498955     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.09.011     Document Type: Article

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