This paper reviews current knowledge about factors of importance for pork quality with
special emphasis on technological quality attributes. It is evident that production and …

This review provides an update on our understanding of the chemical reactions (lipid
oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the …

Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and
meat products. Oxidative damage to lipids occurs in the living animal because of an …

The antioxidative effect of dietary supplementation with oregano essential oil on
susceptibility of raw and cooked breast and thigh muscle meat of chickens to lipid oxidation …

Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food
Chemistry, Composition, and Analysis provides insight into the vast body of scientific …

Fourteen male Comisana lambs were divided into two groups at 45days of age: lambs fed a
concentrate diet (C), or lambs fed the same concentrate with the addition of quebracho …

The experiment was conducted to study the effects of different selenium source on selenium
distribution, loin quality and antioxidant status in finishing pigs. A total of 108 castrates …

Over a period of 4 wk, 24 10-d-old broiler hens were fed diets containing 11% vegetable oil
(9% rapeseed oil, 2% soybean oil), which was added either fresh (1 meq O 2/kg oil) or …

The effects of lutein (100 and 200μg/g muscle), sesamol (250 and 500μg/g muscle), ellagic
acid (300 and 600μg/g muscle) and olive leaf extract (100 and 200μg/g muscle) on total …

M. longissimus dorsi minced pork patties from three dietary treatment groups of DLY
(Duroc/Landrace/Yorkshire) cross bred pigs were packaged in polythene bags and placed …