Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat

The colour of fresh meat is an important criterion consumers take into consideration when purchasing meat. Meat colour depends on the occurrence of chemical and microbial deterioration processes. The role of vitamin E and other antioxidants on ruminant meat colour stability and prevention of lipid o...

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Bibliographic Details
Main Authors: M. Scafizzari, G. Vonghia, F. Minuti, R. Favia, M.A. Colonna, A. Caputi Jambrenghi, F. Giannico
Format: Article
Language:English
Published: Taylor & Francis Group 2010-01-01
Series:Italian Journal of Animal Science
Subjects:
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/757

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