Mate (Ilex paraguariensis) as dietary additive for broilers: Performance and oxidative stability of meat

European Food Research and Technology

Volumn 232, Issue 4, 2011, Pages 655-661

  Racanicci, Aline M C ^a   Menten, José F M ^b   Alencar, Severino M ^b   Buissa, Rodrigo S ^b   Skibsted, Leif H ^c  

^a UNIVERSITY OF BRASILIA   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Fatty acids; Lipid oxidation; Natural antioxidant; Oxidative rancidity; Precooked chicken meat

Indexed keywords

AQUEOUS EXTRACTS; BREAST MEAT; CHICKEN BREAST; CHICKEN MEAT; DIETARY ADDITIVES; DRIED LEAVES; DRINKING WATER; ILEX PARAGUARIENSIS; LIPID OXIDATION; MEAT BALLS; NATURAL ANTIOXIDANT; OXIDATIVE RANCIDITY; OXIDATIVE STABILITY; PRECOOKED CHICKEN MEAT; THIOBARBITURIC ACID-REACTIVE SUBSTANCES; VITAMIN-E;

ANIMALS; FATTY ACIDS; MEATS; OXIDATION; OXIDATION RESISTANCE; POTABLE WATER; SOLVENT EXTRACTION; STABILITY; WATER CONTENT;

THERMAL PROCESSING (FOODS);

COLUMBA; ILEX PARAGUARIENSIS;

EID: 79953024810     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1432-x     Document Type: Article

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