Antioxidative Potential of Raw Breast Meat from Broiler Chicks Fed a Dietary Medicinal Herb Extract Mix-Reference-Cited by-同舟云学术

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Antioxidative Potential of Raw Breast Meat from Broiler Chicks Fed a Dietary Medicinal Herb Extract Mix

Published:2008-11 Issue:11 Volume:87 Page:2382-2389
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Jang A.,Liu X.-D.,Shin M.-H.,Lee B.-D.,Lee S.-K.,Lee J.-H.,Jo C.

Funder

Technology Development Program for Agriculture and Forestry

Ministry of Agriculture and Forestry

Korea Science and Engineering Foundation

Korean government

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/87/11/2382/4382026/poultrysci87-2382.pdf

Reference33 articles.

1. Volatiles production and lipid oxidation on irradiated cooked sausage as related to packaging and storage;Ahn;J. Food Sci.,1999

2. Official Methods of Analysis,1999

3. Antioxidant determination by the use of a stable free radical;Blois;Nature,1958

4. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage;Botsoglou;Meat Sci.,2002

5. Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored turkey meat;Botsoglou;J. Agric. Food Chem.,2003

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