Document Detail

Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations.
MedLine Citation:
PMID:  22102139     Owner:  NLM     Status:  Publisher    
Meat colour and lipid stability are important sensory properties. Myoglobin oxidation is correlated with lipid oxidation, and one can exacerbate the occurrence of the other. Approaches to reduce both oxidative processes could focus on minimising oxidising agents in meat. In on-farm practices, dietary supplementation of antioxidants is a useful approach for improving lipid stability and then meat colour stability, and further improvement could be a combination of using hydrophobic and hydrophilic antioxidants. Genetic variations in the endogenous antioxidant systems could be identified for the development of a breeding strategy to bring a long-term benefit to the meat industry. To have a better understanding of oxidative stress and oxidation of long chain unsaturated fatty acids in live animals, the isoprostanes could be measured as an effective marker in vivo. Copyright © 2011 Society of Chemical Industry.
Yanfei Li; Shimin Liu
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-18
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  -     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Society of Chemical Industry.
College of Veterinary Medicine, University of Northeast Agricultural University, 59 Mucai Street, Harbin, 150030 P.R. China.
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