Effect of vitamin and supplementation on color of lamb meat

Effect of vitamin and supplementation on color of lamb meat

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Color is the first factor that consumers consider when it comes to meat quality, linking it to freshness. The most common function of vitamin E (tocopherol α-), is its ability to act as an antioxidant in biological systems. The free radicals are neutralized by α-tocopherol before lipid oxidation i...

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Bibliographic Details
Main Authors: André Torres Geraldo, Ricardo Lopes Dias Costa, Marcia Mayumi Harada Haguiwara, Suzana Eri Yotsuyanagi, Juliano Issakowicz, Ana Claudia Koki Sampaio, Caroline Marçal Gomes David, Mauro Sartori Bueno
Format: Article
Language:English
Published: Instituto de Zootecnia 2015-02-01
Series:Boletim de Indústria Animal
Subjects:
meat quality
sheep
α-tocopherol
Online Access:http://35.199.65.98/ojs/index.php/bia/article/view/416

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http://35.199.65.98/ojs/index.php/bia/article/view/416

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