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Items: 1 to 20 of 107

1.

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
2.

Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.

Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX.

Poult Sci. 2011 Feb;90(2):473-80. doi: 10.3382/ps.2010-01002.

PMID:
21248346
3.

Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat.

Narciso-Gaytán C, Shin D, Sams AR, Bailey CA, Miller RK, Smith SB, Leyva-Ovalle OR, Sánchez-Plata MX.

Poult Sci. 2010 Apr;89(4):721-8. doi: 10.3382/ps.2009-00241.

PMID:
20308404
4.
5.

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
6.

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.

7.

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.

Filgueras RS, Gatellier P, Aubry L, Thomas A, Bauchart D, Durand D, Zambiazi RC, Santé-Lhoutellier V.

Meat Sci. 2010 Nov;86(3):665-73. doi: 10.1016/j.meatsci.2010.06.003. Epub 2010 Jun 11.

PMID:
20659783
8.

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.

Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX.

Poult Sci. 2010 Dec;89(12):2726-34. doi: 10.3382/ps.2010-00738.

PMID:
21076113
9.

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
10.

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
12.

Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation.

Alvarez I, De La Fuente J, Cañeque V, Lauzurica S, Pérez C, Díaz MT.

J Agric Food Chem. 2009 Jan 14;57(1):140-6. doi: 10.1021/jf801940c.

PMID:
19093867
13.

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations.

Luciano G, Moloney AP, Priolo A, Röhrle FT, Vasta V, Biondi L, López-Andrés P, Grasso S, Monahan FJ.

J Anim Sci. 2011 Nov;89(11):3759-68. doi: 10.2527/jas.2010-3795. Epub 2011 Jun 24.

14.

Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.

Lopez-Bote CJ, Gray JI, Gomaa EA, Flegal CJ.

Br Poult Sci. 1998 May;39(2):235-40.

PMID:
9649877
15.

Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.

Cannon JE, Morgan JB, Schmidt GR, Tatum JD, Sofos JN, Smith GC, Delmore RJ, Williams SN.

J Anim Sci. 1996 Jan;74(1):98-105.

16.

Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships.

Sales J, Koukolová V.

J Anim Sci. 2011 Sep;89(9):2836-48. doi: 10.2527/jas.2010-3335. Epub 2011 Apr 8.

17.

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control.

Brogna DM, Tansawat R, Cornforth D, Ward R, Bella M, Luciano G, Priolo A, Villalba J.

Meat Sci. 2014 Feb;96(2 Pt A):744-9. doi: 10.1016/j.meatsci.2013.10.019. Epub 2013 Oct 22.

PMID:
24211542
19.
20.

Lipid oxidation in chicken as affected by cooking and frozen storage.

Abdel-Kader ZM.

Nahrung. 1996 Feb;40(1):21-4.

PMID:
8975141

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