Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp-Reference-Cited by-同舟云学术

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Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

Published:2020-10 Issue: Volume:168 Page:108181
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Salami Saheed A.,O'Grady Michael N.,Luciano Giuseppe,Priolo Alessandro,McGee Mark,Moloney Aidan P.,Kerry Joseph P.

Funder

Department of Agriculture, Food and the Marine, Ireland

Publisher

Elsevier BV

Subject

Food Science

Reference78 articles.

1. Phenolic compounds in plants and Agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

2. Citrus by-products as ruminant feeds: A review;Bampidis;Animal Feed Science and Technology,2006

3. Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies;Bekhit;Comprehensive Reviews in Food Science and Food Safety,2013

4. Uses and properties of citrus flavonoids;Benavente-García;Journal of Agricultural and Food Chemistry,1997

5. 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;Methods in Enzymology,1999

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