Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed

Author:

Pouzo L.B.,Descalzo A.M.,Zaritzky N.E.,Rossetti L.,Pavan E.

Funder

Instituto Nacional de Tecnología Agropecuaria

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef;Arnold;Journal of Animal Science,1993

2. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie,1999

3. Alpha-linolenic acid and long-chain ω-3 fatty acid supplementation in three patients with ω-3 fatty acid deficiency: Effect on lymphocyte function, plasma and red cell lipids, and prostanoid formation;Bjerve;The American Journal of Clinical Nutrition,1989

4. HPLC methods for vitamin E in tissues;Buttriss,1984

5. Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes;Chan;Journal of Food Science,1997

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