Pages that link to "Q53391704"
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The following pages link to Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. (Q53391704):
Displaying 50 items.
- Can human micronutrient status be improved by supplementing domestic animals? (Q35542171) (← links)
- A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina (Q37953682) (← links)
- Where is MAP Going? A review and future potential of modified atmosphere packaging for meat (Q37953708) (← links)
- Effects of fatty acids on meat quality: a review. (Q37953738) (← links)
- α-Tocopherol incorporation in mitochondria and microsomes upon supranutritional vitamin E supplementation (Q37987048) (← links)
- 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 (Q38654507) (← links)
- Effect of supplemental vitamin E on the color and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systems (Q42724352) (← links)
- Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere (Q42724360) (← links)
- Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement (Q42724721) (← links)
- Effect of vitamin E supplementation on α-tocopherol and β-carotene concentrations in tissues from pasture- and grain-fed cattle (Q42724724) (← links)
- Effect of dietary α-tocopherol supplementation on color and lipid stability in pork (Q42724921) (← links)
- Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems (Q42724962) (← links)
- Porcine oxymyoglobin and lipid oxidation in vitro (Q42725003) (← links)
- An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef (Q42725027) (← links)
- Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oil (Q42725061) (← links)
- Effects of α-tocopherol level in raw venison on lipid oxidation and volatiles during storage (Q42725129) (← links)
- Colour stability, under simulated retail display conditions, of M. longissimus dorsi and M. semimembranosus from steers given long-term daily exercise and supplemented with vitamin E (Q42725346) (← links)
- Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. (Q42725363) (← links)
- α- and γ-tocopherol levels in Nelore steer blood plasma after a single oral treatment of soybean oil deodorizer distillate (SODD) (Q42725370) (← links)
- Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter (Q42725379) (← links)
- The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and Semitendinosus muscles. (Q47749643) (← links)
- Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs. (Q48299890) (← links)
- Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems (Q50237875) (← links)
- Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E. (Q50459507) (← links)
- Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles (Q50505834) (← links)
- Meat color stability affected by barley variety fed in finishing diet to beef steers (Q50759551) (← links)
- Influence of supranutritional vitamin E and copper on α-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M. Psoas major and M. Longissimus dorsi (Q57237332) (← links)
- Effects of Dietary Rape Seed Oil, Copper(II) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packed in Atmospheric Air or in a High Oxygen Atmosphere (Q57237386) (← links)
- Effects of dietary supplementation with mineral/vitamin mix on beef meat colour and oxidation parameters (Q58115495) (← links)
- Effect of α-tocopherol tissue levels on beef quality (Q62141414) (← links)
- Vitamin E content of different animal products: influence of animal nutrition (Q73206777) (← links)
- Do vitamin E supplements in diets for laboratory animals jeopardize findings in animal models of disease? (Q77814517) (← links)
- Effect of dietary supplementation of vitamin E on pig meat quality (Q82384502) (← links)
- Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs (Q82390767) (← links)
- Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles (Q82391267) (← links)
- Effect of dietary vitamin e on the oxidative stability of raw and cooked rabbit meat (Q82391739) (← links)
- Effects of Dietary Vitamin E Supplementation and Packaging on the Quality of Minced Beef (Q82391772) (← links)
- The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat (Q82393002) (← links)
- A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b5 mediated reduction (Q82393116) (← links)
- Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation (Q82398803) (← links)
- Distribution of α-tocopherol in beef muscles following dietary α-tocopheryl acetate supplementation (Q82399340) (← links)
- Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef (Q82400915) (← links)
- Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia (Q82400935) (← links)
- Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef (Q82402380) (← links)
- Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometry (Q82404702) (← links)
- Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Black steer beef (Q82408242) (← links)
- Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E (Q82408721) (← links)
- Effect of dietary vitamin E supplementation on beef colour stability (Q82410391) (← links)
- Dietary vitamin E and lipid and color stability of beef and pork: Modeling of relationships1 (Q83817764) (← links)
- Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem (Q90348641) (← links)