Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions.

@article{Cardenia2011OxidativeSO,
  title={Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions.},
  author={Vladimiro Cardenia and Maria Teresa Rodriguez-Estrada and Fabio Cumella and Luca Sardi and Giacinto Della Casa and Giovanni Lercker},
  journal={Meat science},
  year={2011},
  volume={88 2},
  pages={
          271-9
        }
}
The aim of this research work was to evaluate the oxidative stability of pork meat lipids as related to dietary supplementation with high-oleic sunflower oil (HOSO) and/or α-tocopheryl acetate (VE), as well as the influence of storage conditions. Four different diets (control; HOSO; VE; HOSO+VE), were fed to swines until slaughtering. Meat slices were packed in vessels with transparent shrink film and exposed to white fluorescent light for 3 days at 8 °C. HOSO supplementation increased oleic… CONTINUE READING
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