Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age-Reference-Cited by-同舟云学术

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Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age

Published:2015-07 Issue: Volume:105 Page:121-125
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Wen Wenting,Luo Xiaolin,Xia Baixue,Guan Jiuqiang,Nie Yuanyang,Li Lu,Duan Jingyue,Suman Surendranath P.,Sun Qun

Funder

Sichuan Yak Production Program

National Nature Science Foundation of China

National Beef Cattle Industrial Technology System

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak;Journal of Agricultural and Food Chemistry,2004

2. Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork;Chen;Meat Science,2010

3. Mechanisms of endogenous skeletal muscle antioxidants: Chemical and physical aspects;Decker,2000

4. Effect of slaughter age and breed on the carcass traits and meat quality of beef steers finished on natural pastures in the arid subtropics of South Africa;Du Plessis;South African Journal of Animal Science,2007

5. The biochemical basis for discoloration in fresh meat: A review;Faustman;Journal of Muscle Foods,1990

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