Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

Meat Science

Volumn 90, Issue 2, 2012, Pages 297-303

  Ponnampalam, Eric N ^a,b   Butler, Kym L ^b   McDonagh, Matthew B ^a,b   Jacobs, Joe L ^b   Hopkins, David L ^a,c  

^a Homestead Building   (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c Industry and Investment NSW Primary Industries   (Australia)

Author keywords

Diet; Lamb; Meat; Muscle biochemical components; Oxidation; Retail colour stability

Indexed keywords

ANTIOXIDANT STATUS; HEME IRON; LAMB; MUSCLE TISSUES; RETAIL COLOUR STABILITY; VITAMIN-E;

FATTY ACIDS; MEATS; MUSCLE; NUTRITION; POLYUNSATURATED FATTY ACIDS; PORPHYRINS; SALES;

IRON;

OVIS ARIES;

ALPHA TOCOPHEROL; ANTIOXIDANT; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; DIET; IRON INTAKE; MEAT; METABOLISM; MUSCLE; OXIDATION REDUCTION REACTION; SHEEP; STATISTICAL MODEL;

ANIMALS; ANTIOXIDANTS; COLOR; DIET; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; IRON, DIETARY; LINEAR MODELS; MEAT; MUSCLES; OXIDATION-REDUCTION; SHEEP, DOMESTIC; VITAMIN E;

EID: 80555123037     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.014     Document Type: Article

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