Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs-Reference-Cited by-同舟云学术

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

Published:2012-04 Issue:4 Volume:90 Page:908-916
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kasapidou E.,Wood J.D.,Richardson R.I.,Sinclair L.A.,Wilkinson R.G.,Enser M.

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

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4. Effect of long- or short-term feeding of a-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef colour stability;Arnold;Journal of Animal Science,1992

5. Dietary α-tocopheryl acetate enhances beef quality in Holstein and beef breed steers;Arnold;Journal of Food Science,1993

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