Lamb meat colour stability as affected by dietary tannins
نویسندگان
چکیده
منابع مشابه
Heritability Estimates for Retail Colour Stability of Lamb Meat
CRC for Sheep Industry Innovation, University of New England, Armidale, NSW 2351 Industry & Investment NSW, Trangie Agricultural Research Centre, Trangie, NSW 2823 Department of Agriculture and Food WA, South Perth, WA 6150 Department of Primary Industries, Werribee, Victoria 3030 Present address: Food and Nutritional Sciences, CSIRO, Werribee, Victoria 3030 Murdoch University, Perth, WA 6150 S...
متن کاملRetail colour stability of lamb
Several experiments have been carried out in New Zealand to determine the effects of processing and storage conditions on the colour stability of lamb cuts during retail display. A high proportion of lamb is now being exported in chilled, vacuumpacked form due to the longer storage times attainable under modern processing practices, and the higher prices achieved compared with frozen product. T...
متن کاملThe Effect of Dietary Vitamin E Source and Dose on Lamb Meat Colour Stability under Retail Conditions
The effect of natural (NE) and synthetic vitamin E supplementation (SE) on lamb meat packed under modified atmospheres (MAP) for 14 days was studied. Three hundred and sixty Rasa Aragonesa lambs were offered nine dietary treatments (0, NE125, NE250, NE500, NE1000, SE250, SE500, SE1000 and SE2000). Lambs had ad libitum access to the experimental compound feed and wheat straw, for 14 days (pre-sl...
متن کاملEffect of dietary condensed tannins on lamb intramuscular fatty acids
Article available on line / Article disponible en ligne à l’adresse : -------------------------------------------------------------------------------------------------------------------------------------------------------------------------http://om.ciheam.org/article.php?IDPDF=800351 ----------------------------------------------------------------------------------------------------------------...
متن کاملColour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time
The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Italian Journal of Animal Science
سال: 2009
ISSN: 1828-051X
DOI: 10.4081/ijas.2009.s2.507