Meat quality of lambs supplemented with intramuscular vitamin E

The objective of the current study was to determine the effects of dietary replacing levels of sunflower and rapeseed oils and supplemented or unsupplemented with α

The aim of this work was to determine the parameters temperature, pH, color, cooking loss, shear force and water holding capacity determined at maturation times of 0, 7 and 14 days

Chemical composition and fatty acid profile in meat from grazing lamb diets supplemented with ryegrass hay, fishmeal and soya bean meal as PUFA sources.. Perfil de ácidos graxos

The effect of α -tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development

period of storage, a decrease in cholesterol contents occurred (Fig. 1) in cooked ham, but more evident in treatment 1 (control), reducing to at the same time

The statistical analysis of the results showed that there were no significant differences in the values of cholesterol, total lipids, fatty acids and substances relative to

Cassava wastewater changes the physical and chemical characteristics of lamb meat, increasing the lipid contents, reducing cooking losses and shear force, and changing the fatty

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Antioxidant action of borage,