Influence of dietary vitamin E on the oxidative stability and quality of pig meat.

@article{Buckley1995InfluenceOD,
  title={Influence of dietary vitamin E on the oxidative stability and quality of pig meat.},
  author={Daniel J. Buckley and Patrick A Morrissey and J. Ian Gray},
  journal={Journal of animal science},
  year={1995},
  volume={73 10},
  pages={3122-30}
}
Oxidation of lipids is a major cause of deterioration in the quality of muscle foods and can directly affect many quality characteristics such as flavor, color, texture, nutritive value, and safety of the food. Lipid oxidation in muscle systems is initiated at the membrane level in the intracellular phospholipid fractions. In the processing of muscle foods, one of the most important questions concerns the methods used to delay the initiation of oxidation and loss of quality. Vitamin E is a… CONTINUE READING

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 68 extracted citations

Similar Papers

Loading similar papers…