Selenium Supplementation and Increased Muscle Glutathione Concentration Do Not Improve the Color Stability of Lamb Meat-Reference-Cited by-同舟云学术

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Selenium Supplementation and Increased Muscle Glutathione Concentration Do Not Improve the Color Stability of Lamb Meat

Published:2010-05-21 Issue:12 Volume:58 Page:7389-7393
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jose Cameron G.¹²,Jacob Robin H.¹³,Gardner Graham E.¹²,Pethick David W.¹²,Liu Shimin M.⁴

Affiliation:

1. Australian Sheep Industry CRC

2. Division of Veterinary and Biomedical Science

3. Department of Agriculture and Food, South Perth, Western Australia 6151, Australia

4. CSIRO Livestock Industries, Private Bag 5, P.O. Wembley, Western Australia 6913, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf100191k

Reference31 articles.

1. Factors involved in the discoloration of beef meat

2. Oxidative quality and shelf life of meats

3. THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

4. Current research in meat color

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1. LC-MS-based metabolomics reveals metabolite dynamic changes during irradiation of goat meat;Food Research International;2021-12

2. Carcass characteristics and meat quality of lambs fed with cassava foliage hay and spineless cactus;Animal Science Journal;2021-01

3. Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine;Food Research International;2020-11

4. Selenium-enriched Saccharomyces cerevisiae improves the meat quality of broiler chickens via activation of the glutathione and thioredoxin systems;Poultry Science;2020-11

5. Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics1,2;Translational Animal Science;2020-07-01

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