Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork

Meat Science

Volumn 95, Issue 3, 2013, Pages 542-548

  Rossi, Raffaella ^a   Pastorelli, Grazia ^a   Cannata, Susanna ^a   Tavaniello, Siria ^b   Maiorano, Giuseppe ^b   Corino, Carlo ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Collagen characteristics; Nutrition; Oxidative stability; Plant extract; Pork; Sensory evaluation

Indexed keywords

DIETARY SUPPLEMENTATION; LIPID OXIDATION; LONGISSIMUS DORSI; OXIDATIVE STABILITY; OXIDATIVE STATUS; PORK; SENSORY ATTRIBUTES; SENSORY EVALUATION;

COLLAGEN; MAMMALS; MUSCLE; NUTRITION; OXIDATION RESISTANCE; PLANT EXTRACTS;

MEATS;

ACTEOSIDE; ALPHA TOCOPHEROL; ANTIOXIDANT; COLLAGEN; GLUCOSIDE; PHENOL DERIVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COLLAGEN CHARACTERISTICS; DIET; DIET SUPPLEMENTATION; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; HUMAN; LIPID PEROXIDATION; LIPPIA; MEAT; METABOLISM; NUTRITION; ODOR; OXIDATION REDUCTION REACTION; OXIDATIVE STABILITY; PORK; SENSORY EVALUATION; SKELETAL MUSCLE; STANDARD; SWINE; TASTE; ANALYSIS; STANDARDS;

COLLAGEN CHARACTERISTICS; NUTRITION; OXIDATIVE STABILITY; PLANT EXTRACT; PORK; SENSORY EVALUATION;

ALPHA-TOCOPHEROL; ANIMALS; ANTIOXIDANTS; COLD TEMPERATURE; COLLAGEN; DIET; DIETARY SUPPLEMENTS; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; GLUCOSIDES; HUMANS; LIPID PEROXIDATION; LIPPIA; MEAT; MUSCLE, SKELETAL; ODORS; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; SWINE; TASTE;

EID: 84879450296     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.037     Document Type: Article

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