Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage
- 30 April 2004
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (4) , 771-775
- https://doi.org/10.1016/s0309-1740(03)00104-9
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin1Journal of Animal Science, 2002
- Effects of dietary conjugated linoleic acid and linoleic:linolenic acid ratio on polyunsaturated fatty acid status in laying hensPoultry Science, 2000
- Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meatMeat Science, 2000
- Conjugated Linoleic Acid Concentrations in Dairy Products as Affected by Processing and StorageJournal of Food Science, 1995
- Effect of timing and duration of dietary conjugated linoleic acid on mammary cancer preventionNutrition and Cancer, 1995
- Evaluation of conjugated linoleic acid concentrations in cooked beefJournal of Agricultural and Food Chemistry, 1994
- Antioxidant Constituents in Sage (Salvia officinalis)Journal of Agricultural and Food Chemistry, 1994
- Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of BeefJournal of Food Science, 1990
- The determination of haem pigments in meatMeat Science, 1982
- Lipid Oxidation and Pigment Changes in Raw BeefJournal of Food Science, 1969