Effect of dietary Vitamin E on the stability of raw and cooked pork
- 31 December 1990
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 27 (2), 99-108
- https://doi.org/10.1016/0309-1740(90)90058-e
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stabilityBritish Poultry Science, 1989
- Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systemsMeat Science, 1985
- Tocopherols and tocotrienols in Finnish foods: meat and meat productsJournal of Agricultural and Food Chemistry, 1985
- Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring MuscleJournal of Food Science, 1984
- Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken MeatJournal of Food Science, 1984
- Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken MeatJournal of Food Science, 1984
- Effects of dietary fat and vitamin E on the lipid composition and stability of veal during frozen storageJournal of Agricultural and Food Chemistry, 1981
- Qualitative Alteration of Phospholipids in Beef Patties Cooked After Vacuum and Nonpackaged, Frozen StorageJournal of Food Science, 1981
- IMPROVEMENT IN THE OXIDATIVE STABILITY OF PORK BY DIETARY SUPPLEMENTATION OF SWINE RATIONSJournal of Food Science, 1978
- Differential lipid oxidation in various parts of frozen mackerelInternational Journal of Food Science & Technology, 1977