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Article citations


Faustman, C. and Wang, K. (2000) Potential Mechanisms by Which Vitamin E Improves Oxidative Stability of Myoglobin. In: Decker, E.A., Faustman, C. and Lopez-Bote, C.J., Eds., Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, John Wiley & Sons, Hoboken, NJ, 135-152.

has been cited by the following article:

  • TITLE: Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

    AUTHORS: Mylène Delosière, Emilie Parafita, Mihaela Habeanu, Dominique Gruffat, Denys Durand

    KEYWORDS: Color, Vitamin E, Plant, Beef, Packaging

    JOURNAL NAME: Agricultural Sciences, Vol.9 No.1, January 9, 2018

    ABSTRACT: In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to limit discoloration was evaluated on color attributes of Longissimus thoracis (LT) and Semitendinosus (ST) processed meat. Color attributes were determined after muscles ageing and retail display in different packaging systems consisting in 14 d. under vacuum (V), 4 d. aerobic (A) or 7 d. under modified atmosphere (70:30, O2/CO2) (MA). Vit. E associated with PERP were able to limit color deterioration by decreasing metmyoglobin% in ST and LT for all tested packaging systems. The antioxidant association increased the L* coordinate and the oxygenation index as compared with vit. E alone. We show the possibility to limit color deterioration of processed beef by an original dietary antioxidant strategy during the finishing period.