Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5792611 | Meat Science | 2012 | 6 Pages |
Abstract
⺠Oxidation in beef decreased with increasing dietary vitamin E. ⺠Oxidation in beef was higher in meat from flaxseed fed animals. ⺠Increasing α-tocopherol tissue levels resulted in lower drip loss values. ⺠Vitamin E did not correct the lower retail scores from flaxseed fed steers. ⺠Increased n-3 fatty acids levels require increased dietary antioxidants.
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Authors
Manuel Juárez, Michael E.R. Dugan, Noelia Aldai, John A. Basarab, Vern S. Baron, Tim A. McAllister, Jennifer L. Aalhus,