Lipid stability in meat and meat products.
Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
This review focuses on the antioxidant function of vitamin E and how supplementation of the diet of pigs with vitamin E influences the rate of lipid peroxidation, color, water-holding capacity, and cholesterol oxidation in pig meat.
Nutritional and toxicological aspects of the Maillard browning reaction in foods.
This review examines the nutritional and toxicological consequences of the Maillard reaction in light of the findings of research on the production of toxic and antinutritive compounds.
Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.
- A. Rey, J. Kerry, P. B. Lynch, C. López-Bote, D. J. Buckley, P. Morrissey
- Biology, MedicineJournal of Animal Science
- 1 May 2001
Dietary alpha-tocopheryl acetate supplementation was a more effective antioxidant for decreasing TBARS values in cooked meat when adding sunflower oil to the diets instead of olive oil.
Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation
Influence of heated vegetable oils and α‐tocopheryl acetate supplementation on α‐tocopherol, fatty acids and lipid peroxidation in chicken muscle
Abstract 1. Chicks were fed on diets containing fresh, heated or α‐tocopheryl acetate‐supplemented heated vegetable oils. The effects on α‐tocopherol status, and on the fatty acid composition and…
Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork.
Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.
- L. M. O'Neill, K. Galvin, P. Morrissey, D. J. Buckley
- Chemistry, MedicineBritish Poultry Science
- 1 July 1998
Overall, the results showed that increasing the monounsaturated profile of chicken meat lipids did not adversely affect quality characteristics and dietary alpha-tocopherol supplementation was a more important factor in the determination of broiler meat quality.
Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation
The results suggest that chronic ingestion of oxidized lipids may compromise free-radical-scavenging activity in vivo by depleting alpha-tocopherol in the gastrointestinal tract, or possibly in plasma and other tissues.
Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation.