Antioxidant diet supplementation and lamb quality throughout preservation time.

Abstract

Diet supplementation (DS) (100, 200, 300ppm vitamin E -VE; 150ppm product rich in flavonoids-PRF; 100+100ppm VE-PRF; no supplementation) effect was evaluated on lamb quality throughout 10days after sampling (preservation time: PT). pH, colour, myoglobin forms and lipid oxidation were analyzed on Longissimus muscle. Trained panellists evaluated colour… (More)
DOI: 10.1016/j.meatsci.2014.05.035

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Cite this paper

@article{Muela2014AntioxidantDS, title={Antioxidant diet supplementation and lamb quality throughout preservation time.}, author={Erica Muela and Ver{\'o}nica Alonso and Mari Mar Campo and Carlos Sa{\~n}udo and Jos{\'e} Ant{\'o}nio Beltran}, journal={Meat science}, year={2014}, volume={98 2}, pages={289-95} }