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...

Szczegółowa specyfikacja

Opis bibliograficzny
Główni autorzy: 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: Artykuł
Język:English
Wydane: Instituto de Zootecnia 2015-02-01
Seria:Boletim de Indústria Animal
Hasła przedmiotowe:
meat quality
sheep
α-tocopherol
Dostęp online:http://35.199.65.98/ojs/index.php/bia/article/view/416

Internet

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

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