Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs

Meat Science

Volumn 91, Issue 4, 2012, Pages 430-434

  Morán, Lara ^a   Andrés, Sonia ^a   Bodas, Raúl ^a   Prieto, Nuria ^a   Giráldez, F Javier ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

Antioxidant; Carnosic acid; Oxysterol; Protein carbonyl; Rosemary; Texture

Indexed keywords

ANTIOXIDANT; CARNOSIC ACID; OXYSTEROLS; PROTEIN CARBONYLS; ROSEMARY;

ANIMALS; MODIFIED ATMOSPHERE PACKAGING; MUSCLE; NUTRITION;

TEXTURES;

ANIMALIA; HORDEUM; OVIS ARIES; ROSMARINUS OFFICINALIS;

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

ANIMAL; ARTICLE; CHOLESTEROL INTAKE; COLOR; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; FOOD HANDLING; FOOD PACKAGING; FREEZING; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; SHEEP; SKELETAL MUSCLE;

ANIMALS; ANTIOXIDANTS; CHOLESTEROL, DIETARY; COLOR; DIET; DIETARY SUPPLEMENTS; DITERPENES, ABIETANE; FOOD PACKAGING; FOOD TECHNOLOGY; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; PLANT EXTRACTS; REFRIGERATION; SHEEP; VITAMIN E;

EID: 84860321618     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.027     Document Type: Article

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