Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs

Meat Science

Volumn 90, Issue 3, 2012, Pages 789-795

  Moran L ^a   Rodriguez Calleja J M ^a   Bodas, R ^a   Prieto, N ^a   Giraldez F J ^a   Andres S ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

Carnosic acid; Color; Microbial spoilage; Rosemary; Sensory evaluation; Water holding capacity

Indexed keywords

CARNOSIC ACID; MICROBIAL SPOILAGE; ROSEMARY; SENSORY EVALUATION; WATER HOLDING CAPACITY;

ANIMALS; COLOR; DISCOLORATION; WATER QUALITY;

SPOILAGE;

ANIMALIA; HORDEUM; OVIS ARIES; ROSMARINUS OFFICINALIS;

ABIETANE DERIVATIVE; ALPHA TOCOPHEROL; ANTIOXIDANT; PLANT EXTRACT; SALVIN;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CHEMISTRY; COLOR; DIET; DIET SUPPLEMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD STORAGE; MALE; MEAT; MEAT INDUSTRY; METHODOLOGY; MICROBIOLOGY; SHEEP; SKELETAL MUSCLE;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; ANTIOXIDANTS; COLOR; DIET; DIETARY SUPPLEMENTS; DITERPENES, ABIETANE; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD STORAGE; MALE; MEAT; MEAT-PACKING INDUSTRY; MUSCLE, SKELETAL; PLANT EXTRACTS; SHEEP; VITAMIN E;

EID: 84355161939     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.016     Document Type: Article

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