Concepedia

Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

Christian S. Jensen, J. Guider, I.M. Skovgaar, H. Staun, Leif H. Skibsted, Søren Krogh Jensen, A.J. Møller, Joe Buckley, Grete Bertelsen

Meat Science · 1997 · 145 citations · 22 references

DOI

Concepts

References

22

Analysis of Repeated Measures.

Janet D. Elashoff, M. J. Crowder, David J. Hand · Journal of the American Statistical Association · 1991 · 940 citations

, , +16

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

, , +17

Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E

C. Faustman, R. G. Cassens, D. M. Schaefer et al. · Journal of Food Science · 1989 · 343 citations

, , +17

Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)

W. Vyncke · Fette Seifen Anstrichmittel · 1975 · 318 citations

, , +10

Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability

Majella O’Keeffe, D.E. Hood · Meat Science · 1982 · 290 citations

, , +15