Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef-Reference-Cited by-同舟云学术

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

Published:1999-05 Issue:1 Volume:52 Page:95-99
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lynch M.P.,Kerry J.P.,Buckley D.J.,Faustman C.,Morrissey P.A.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Allen, P., Doherty, A. M., Buckley, D. J., Kerry, J., O'Grady, M. N., and Monahan, F. J. (1996). Effect of oxygen scavengers and vitamin E supplementation on colour stability of MAP beef. In 42nd international congress of meat science technology.

2. Anton, M., Gatellier, P., and Renerre, M. (1993). Relationships between myoglobin and microsomal lipid oxidation. Influence of muscle type and time post-mortem. In Proceedings of the 39th international congress of meat science technology, (S8:1). Calgary, Canada.

3. Effects of supplementing cattle with vitamin E upon a-tocopherol equilibration in tissues and incorporation into longissimus fractions and upon lipid and myoglobin oxidation in displayed beef;Arnold;Journal of Animal Science,1993

4. Simultaneous determination of alpha-tocopherol and retinol in plasma or red cells by high pressure liquid chromatography;Bieri;American Journal of Clinical Nutrition,1979

5. High-performance liquid chromatography methods for vitamin E in tissues;Buttriss;Methods in Enzymology,1984

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