Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage-Reference-Cited by-同舟云学术

Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage

Published:2004-03 Issue:2 Volume:55 Page:115-123
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Govaris A.,Botsoglou N.,Papageorgiou G.,Botsoglou E.,Ambrosiadis I.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/09637480410001666487

Reference25 articles.

1. Adam K, Sivropoulou A, Kokkini S, Lanaras T & Arsenakis M (1998): Antifungal activities of Origanum vulgare susp. Hirtum, Mentha spicata, Lavandula angu-stifolia, and Salvia fruticosa essential oils against human pathogenic fungi. J. Agric. Food Chem. 46, 1739–1745.

2. Prevention of Lipid Oxidation in Precooked Turkey Meat Patties with Hot Packaging and Antioxidant Combinations

3. Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues

4. Antioxidant synergism between tocopherols and ascorbyl palmitate in cooked, minced turkey

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