Changes in the Fatty Acid Composition of M. longissimus dorsi of Lamb during Storage in a High-Oxygen Modified Atmosphere at Different Levels of Dietary Vitamin E Supplementation-Reference-Cited by-同舟云学术

Changes in the Fatty Acid Composition of M. longissimus dorsi of Lamb during Storage in a High-Oxygen Modified Atmosphere at Different Levels of Dietary Vitamin E Supplementation

Published:2008-12-18 Issue:1 Volume:57 Page:140-146
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Álvarez Inma¹,De La Fuente Jesús¹,Cañeque Vicente¹,Lauzurica Sara¹,Pérez Concha¹,Díaz María Teresa¹

Affiliation:

1. Departamento de Tecnología de los Alimentos, INIA, Ctra. De la Coruña km. 7.5, 28040, Madrid, Spain, and Departamento de Producción Animal and Departamento de Fisiología (Fisiología Animal), Facultad de Veterinaria (UCM), Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801940c

Reference41 articles.

1. Williams, G. W.Assessment of marketing strategies to enhance returns to lamb procedures.Texas Agricultural Market Research Center Commodity Market Research Report No. CM-1-91;Texas A&M University:College Station,1991.

2. Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures

3. Studies on Modified Atmosphere Packaging of Thin Sliced Beef Part I. Effect of Two Modified Atmosphere Packaging Systems on pH Value, Microbial Growth, Metmyoglobin Formation and Lipid Oxidation of Thin Sliced Beef.

4. Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

5. Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage

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