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Items: 1 to 20 of 103

1.

Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display.

Smith MA, Nelson CL, Biffin TE, Bush RD, Hall EJS, Hopkins DL.

Meat Sci. 2019 May;151:18-23. doi: 10.1016/j.meatsci.2019.01.004. Epub 2019 Jan 16.

PMID:
30682659
2.

The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits.

Smith MA, Bush RD, van de Ven RJ, Hall EJS, Greenwood PL, Hopkins DL.

Meat Sci. 2017 Jan;123:21-28. doi: 10.1016/j.meatsci.2016.08.012. Epub 2016 Aug 29.

PMID:
27591815
3.

Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets.

Liu Q, Scheller KK, Arp SC, Schaefer DM, Williams SN.

J Anim Sci. 1996 Jan;74(1):117-26.

PMID:
8778089
4.

The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components.

Ponnampalam EN, Hopkins DL, Giri K, Jacobs JL, Plozza T, Lewandowski P, Bekhit A.

J Anim Sci. 2017 Jul;95(7):3012-3024. doi: 10.2527/jas.2016.0887.

PMID:
28727089
5.

Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts.

Wulf DM, Morgan JB, Sanders SK, Tatum JD, Smith GC, Williams S.

J Anim Sci. 1995 Feb;73(2):399-405.

PMID:
7601771
6.

The synergism of biochemical components controlling lipid oxidation in lamb muscle.

Ponnampalam EN, Norng S, Burnett VF, Dunshea FR, Jacobs JL, Hopkins DL.

Lipids. 2014 Aug;49(8):757-66. doi: 10.1007/s11745-014-3916-5. Epub 2014 Jun 6.

PMID:
24902796
7.

Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.

Hopkins DL, Lamb TA, Kerr MJ, van de Ven RJ, Ponnampalam EN.

Meat Sci. 2013 Oct;95(2):311-6. doi: 10.1016/j.meatsci.2013.04.041. Epub 2013 Apr 24.

PMID:
23747623
8.
9.

The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs.

De Brito GF, Holman BWB, McGrath SR, Friend MA, van de Ven R, Hopkins DL.

Meat Sci. 2017 Aug;130:81-90. doi: 10.1016/j.meatsci.2017.04.001. Epub 2017 Apr 4.

PMID:
28441536
10.

Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality.

Smith MA, Bush RD, van de Ven RJ, Hopkins DL.

Meat Sci. 2016 Jan;111:38-46. doi: 10.1016/j.meatsci.2015.08.013. Epub 2015 Aug 21.

PMID:
26331964
11.

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.

Jose CG, Jacob RH, Pethick DW, Gardner GE.

Meat Sci. 2016 Jan;111:101-9. doi: 10.1016/j.meatsci.2015.08.006. Epub 2015 Aug 15.

PMID:
26360880
12.

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

Ponnampalam EN, Burnett VF, Norng S, Hopkins DL, Plozza T, Jacobs JL.

Meat Sci. 2016 Jan;111:154-60. doi: 10.1016/j.meatsci.2015.09.007. Epub 2015 Sep 24.

PMID:
26409038
13.

The combined effects of grain supplementation and tenderstretching on alpaca (Vicugna pacos) meat quality.

Smith MA, Bush RD, van de Ven RJ, Hopkins DL.

Meat Sci. 2017 Mar;125:53-60. doi: 10.1016/j.meatsci.2016.11.015. Epub 2016 Nov 21.

PMID:
27888773
14.

The relationship between muscle α-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter.

González-Calvo L, Ripoll G, Molino F, Calvo JH, Joy M.

J Sci Food Agric. 2015 Jan;95(1):103-10. doi: 10.1002/jsfa.6688. Epub 2014 May 12.

PMID:
24723073
15.

Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken.

Li WJ, Zhao GP, Chen JL, Zheng MQ, Wen J.

Br Poult Sci. 2009 Mar;50(2):188-98. doi: 10.1080/00071660902755409.

PMID:
19373719
16.

Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.

Vitale M, Pérez-Juan M, Lloret E, Arnau J, Realini CE.

Meat Sci. 2014 Jan;96(1):270-7. doi: 10.1016/j.meatsci.2013.07.027. Epub 2013 Jul 22.

PMID:
23921218
17.

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.

Ponnampalam EN, Plozza T, Kerr MG, Linden N, Mitchell M, Bekhit AEA, Jacobs JL, Hopkins DL.

Meat Sci. 2017 Jul;129:43-49. doi: 10.1016/j.meatsci.2017.02.008. Epub 2017 Feb 11.

PMID:
28249178
18.

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids.

Juárez M, Dugan ME, Aldai N, Basarab JA, Baron VS, McAllister TA, Aalhus JL.

Meat Sci. 2012 Mar;90(3):764-9. doi: 10.1016/j.meatsci.2011.11.010. Epub 2011 Nov 10.

PMID:
22115728
19.

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs.

Ponnampalam EN, Butler KL, McDonagh MB, Jacobs JL, Hopkins DL.

Meat Sci. 2012 Feb;90(2):297-303. doi: 10.1016/j.meatsci.2011.07.014. Epub 2011 Jul 27.

PMID:
21849235
20.

Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats.

Ruiz JA, Pérez-Vendrell AM, Esteve-García E.

J Agric Food Chem. 1999 Feb;47(2):448-54.

PMID:
10563915

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