Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs-Reference-Cited by-同舟云学术

Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

Published:2000-01 Issue:1 Volume:68 Page:51-59
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cava Ramón,Ventanas Jesús,Florencio Tejeda Juan,Ruiz Jorge,Antequera Teresa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Lipid oxidative changes in the processing of Iberian hams;Antequera;Food Chemistry,1992

2. Official methods of analysis,1984

3. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Biophysiol.,1959

4. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;J. Anim. Sci.,1995

Cited by 69 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lipidomic analysis and classification of Iberian dry‐cured hams with low field NMR;Food Frontiers;2023-10-10

2. High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature;Food Science & Nutrition;2023-06-16

3. Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review;Animals;2023-05-19

4. 1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams;Food Chemistry;2022-07

5. Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet;Foods;2021-04-30