Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage-Reference-Cited by-同舟云学术

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Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage

Published:2019-12 Issue: Volume:230 Page:103843
ISSN:1871-1413
Container-title:Livestock Science
language:en
Short-container-title:Livestock Science

Author:

Calnan Honor B.,Jacob Robin H.,Pethick David W.,Gardner Graham E.

Funder

Department of Agriculture, Australian Government

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference28 articles.

1. AMSA meat color measurement guidelines,2012

2. Effect of long- or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability;Arnold;J. Anim. Sci.,1992

3. Metabolic types of muscle in the sheep: I. Myosin ATPase, glycolytic, and mitochondrial enzyme activities;Briand;Eur. J. Appl. Physiol. Occup. Physiol.,1981

4. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display;Callejas-Cárdenas;Meat Sci.,2014

5. Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity;Calnan;Meat Sci.,2014

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