Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Meat Science

Volumn 88, Issue 2, 2011, Pages 271-279

  Cardenia, Vladimiro ^a   Rodriguez Estrada, Maria Teresa ^a   Cumella, Fabio ^a   Sardi, Luca ^a   Della Casa, Giacinto ^b   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b CRA Unità di Ricerca per la suinicoltura   (Italy)

Author keywords

Cholesterol oxidation; Diet; Lipid oxidation; Photosensitized oxidation; Pork meat; Storage

Indexed keywords

DIET; LIPID OXIDATION; PHOTOSENSITIZED OXIDATION; PORK MEAT; STORAGE;

CHOLESTEROL; LIPIDS; NUTRITION; OLEIC ACID; OXIDATION; OXIDATION RESISTANCE; VEGETABLE OILS;

MEATS;

HELIANTHUS;

ALPHA TOCOPHEROL; CHOLESTEROL; OLEIC ACID; SUNFLOWER OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; DRUG EFFECT; FAT INTAKE; FOOD HANDLING; LIGHT; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; SUNFLOWER; SWINE; TEMPERATURE;

ANIMALS; CHOLESTEROL; DIETARY FATS; DIETARY SUPPLEMENTS; FOOD HANDLING; HELIANTHUS; LIGHT; LIPID PEROXIDATION; MEAT; OLEIC ACID; PLANT OILS; SWINE; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

EID: 79951811411     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.034     Document Type: Article

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