Endogenous and exogenous -tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs

Author： Kerry J.P.   Buckley D.J.   Morrissey P.A.   O'Sullivan K.   Lynch P.B.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.31, Iss.3, 1998-04, pp. : 211-216

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey

By Bianchi N.   Mussio P.   Padula M.   Rinaldi G.R.   Swan G.E.   Ward M.M.   Jack L.M.   Wheel M.A.   Bruun-Jensen L.   Skovgaard I.M.   Madsen E.A.   Skibsted L.H.   Bertelsen G.  

Food Chemistry, Vol. 55, Iss. 1, 1996-01 ,pp. : 41-47

Elsevier

Access to resources Recommend Favorite

Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)

By Jonsall A.   Johansson L.   Lundstrom K.  

Food Quality and Preference, Vol. 11, Iss. 5, 2000-09 ,pp. : 371-376

Elsevier

Access to resources Recommend Favorite

Effects of genotype and rearing system on sensory characteristics and preference for pork (M. Longissimus dorsi)

By Jonsall A.   Johansson L.   Lundstrom K.   Andersson K.H.   Nilsen A.N.   Risvik E.  

Food Quality and Preference, Vol. 13, Iss. 2, 2002-03 ,pp. : 73-80

Elsevier

Access to resources Recommend Favorite

The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights

By Migdal W.   Pasciak P.   Wojtysiak D.   Barowicz T.   Pieszka M.   Pietras M.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 863-870

Elsevier

Access to resources Recommend Favorite

Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN - allele

By Johansson L.   Lundstrom K.   Jonsall A.   Lundh T.  

Food Quality and Preference, Vol. 10, Iss. 4, 1999-07 ,pp. : 299-303

Elsevier

Access to resources Recommend Favorite