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- Title
Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2.
- Abstract
The article examines the effects of dietary supplementation and postmortem addition of vitamin E on pigment and lipid stability in raw ground beef. Topics discussed include determining the Metmyoglobin percentages after postmortem treatment; discussions on the microbial contemination of the beef due to grinding; and the information on the impacts of the vitamin E in improving quality and stability of rendered fowl fat.
- Subjects
DIETARY supplements; VITAMIN E content of food; METMYOGLOBIN; BEEF contamination; BEEF spoilage
- Publication
Journal of Animal Science, 1993, Vol 71, Issue 7, p1812
- ISSN
0021-8812
- Publication type
Article
- DOI
10.2527/1993.7171812x