The Effect of Dietary Fat and Storage Temperature on the Storage Stability of Turkey Meat-Reference-Cited by-同舟云学术

The Effect of Dietary Fat and Storage Temperature on the Storage Stability of Turkey Meat

Published:1973-01 Issue:1 Volume:52 Page:314-317
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Salmon R.E.,O’Neil J.B.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/52/1/314/4447031/poultrysci52-0314.pdf

Reference13 articles.

1. Feed efficiency and metabolizable energy of a pelleted turkey finishing ration containing whole rapeseed;Blakely;Can. J. Animal Sci.,1965

2. Quality and stability of turkeys as a function of dietary fat;Klose;Poultry Sci.,1953

3. Chemical characteristics of turkey carcass fat as a function of dietary fat;Klose;Poultry Sci.,1952

4. The role of dietary fat in the quality of fresh and frozen turkey;Klose;J. Amer. Oil Chem. Soc.,1951

5. Fat rancidity in eviscerated poultry. V. The effect of dietary sources of linolenic acid on the development of rancidity;Kummerow;Poultry Sci.,1950

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1. N-3 fatty acid enrichment and oxidative stability of broiler chicken (A review);Acta Alimentaria;1999-08

2. The influence of changes in dietary fat and oils on fatty acid profiles of carcass fat in finishing pigs;Livestock Production Science;1998-06

3. Influence of dietary supplementation with linseed and vitamin E on fatty acids, α-tocopherol and lipid peroxidation in muscles of broiler chicks;Animal Feed Science and Technology;1997-05

4. MEAT QUALITY IN BROILERS, WITH PARTICULAR REFERENCE TO PIGMENTATION;Recent Developments in Poultry Nutrition;1989

5. Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat;Journal of Food Science;1984-05