Feeding hazelnut skin to lambs delays lipid oxidation in meat-Reference-Cited by-同舟云学术

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Feeding hazelnut skin to lambs delays lipid oxidation in meat

Published:2023-08 Issue: Volume:202 Page:109218
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Menci Ruggero,Biondi Luisa,Natalello Antonio,Lanza Massimiliano,Priolo Alessandro,Valenti Bernardo,Bertino Antonino,Scerra Manuel,Luciano Giuseppe

Funder

Ministero dell'Istruzione dell'Universita e della Ricerca

Ministero dell’Istruzione, dell’Università e della Ricerca

University of Catania

University of Perugia

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Official method of analysis;AOAC,1995

2. The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils;Aouadi;Meat Science,2014

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

4. Supranutritional doses of vitamin E to improve lamb meat quality;Bellés;Meat Science,2019

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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