The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and Semitendinosus muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef
2. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality
3. Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
4. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
5. Relationship between Ca2+ release, sarcoplasmic Ca2+, glycolysis and meat quality in halothane-sensitive and halothane-insensitive pigs
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