Influence of dietary vitamin E supplementation on cholesterol oxidation and fresh colour in beef aged for 3 and 14 days-Reference-Cited by-同舟云学术

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Influence of dietary vitamin E supplementation on cholesterol oxidation and fresh colour in beef aged for 3 and 14 days

Published:2016-07-02 Issue:3 Volume:15 Page:351-357
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Vincenti Federico¹,Giusti Anna Maria²,Danieli Pier Paolo³,Ronchi Bruno³,Perer Francesca²,Macone Alberto⁴,Filippi Emanuela²,Iacurto Miriam¹

Affiliation:

1. Centro di Ricerca per la Produzione delle Carni e il Miglioramento genetico, Council for Agricultural Research and Economics, Roma, Italy;

2. Dipartimento di Medicina Sperimentale, University of Sapienza, Roma, Italy;

3. Dipartimento di Scienze Agrarie e Forestali, University of Tuscia, Viterbo, Italy;

4. Dipartimento di Scienze Biochimiche ‘Rossi Fanelli’, University of Sapienza, Roma, Italy

Funder

Ministero delle Politiche Agricole e Forestali

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://tandfonline.com/doi/pdf/10.1080/1828051X.2016.1188331

Reference20 articles.

1. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef

2. Effect of long- or short-term feeding of α-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability

3. Changes in colour of beef m. longissimus dorsi muscle during ageing

4. Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme

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1. Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls;Frontiers in Veterinary Science;2019-01-07

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