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Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

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Academic year: 2019

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Table 1 - Color (L * , a * , and b * ), pH, cooking loss (CL), shear force (SF), and fatty acid profile (% of total fatty acids) of the Longissimus  muscle of pigs fed diets containing increasing concentrations of Brazilian red pepper essential oil for 35-
Table 2 -  Secondary products of lipid oxidation measured as TBARS (mg MDA kg -1  meat) during chilled storage (4ºC) in raw  and precooked  meat balls from pigs fed with diets containing increasing concentrations of Brazilian red pepper essential oil

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