The effects of dietary vitamin E supplementation on changes in colour characteristics of buffalo meat during 8 days of storage at 4°C after 4 days of aging was investigated. The results showed lower metmyoglobin level during all considered observation days on vitamin E samples and higher percentage of oximioglobin and deoximyoglobin, respect control samples.
Vitamin E effects on colour stability of buffalo meat / Barone, CARMELA MARIA ASSUNTA; Consolante, Dario; Zullo, Antonio; Zicarelli, Luigi. - STAMPA. - (2005), pp. 158-159. ( 1st Buffalo Symp. of Europe and the Americas. Paestum (SA) Paestum (Sa) 12-15 ottobre 2005).
Vitamin E effects on colour stability of buffalo meat
BARONE, CARMELA MARIA ASSUNTA;CONSOLANTE, DARIO;ZULLO, ANTONIO;ZICARELLI, LUIGI
2005
Abstract
The effects of dietary vitamin E supplementation on changes in colour characteristics of buffalo meat during 8 days of storage at 4°C after 4 days of aging was investigated. The results showed lower metmyoglobin level during all considered observation days on vitamin E samples and higher percentage of oximioglobin and deoximyoglobin, respect control samples.File in questo prodotto:
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