Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

Meat Science

Volumn 90, Issue 3, 2012, Pages 764-769

  Juárez, Manuel ^a   Dugan, Michael E R ^a   Aldai, Noelia ^a   Basarab, John A ^a   Baron, Vern S ^a   McAllister, Tim A ^b   Aalhus, Jennifer L ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

^b LETHBRIDGE RESEARCH CENTRE   (Canada)

Author keywords

Flaxseed; Linseed; Meat quality; Oxidation; Tocopherol

Indexed keywords

ANTIOXIDANT ACTIVITIES; DIETARY TREATMENTS; DRIP LOSS; FLAXSEED; GROUND BEEF; LINSEED; MEAT QUALITY; N-3 FATTY ACIDS; OMEGA-3-FATTY ACIDS; OXIDATION PRODUCTS; OXIDATIVE STABILITY; PROTECTIVE EFFECTS; QUALITY ATTRIBUTES; SENSORY ATTRIBUTES; TISSUE LEVELS; TOCOPHEROL; VITAMIN-E;

AGENTS; ANIMALS; BEEF; FLAX; OILSEEDS; OXIDATION; SALES; TISSUE;

FATTY ACIDS;

ANIMALIA;

ALPHA TOCOPHEROL; OMEGA 3 FATTY ACID;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CATTLE; CHEMISTRY; DIET; DIET SUPPLEMENTATION; FAT INTAKE; FLAX; MALE; MEAT; SKELETAL MUSCLE;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; CATTLE; DIET; DIETARY FATS; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; FLAX; MALE; MEAT; MUSCLE, SKELETAL; VITAMIN E;

EID: 84355161995     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.010     Document Type: Article

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