Browse Menu >>

Browse Subjects >>

Biomedical & Life Sciences

Business & Economics

Chemistry & Materials Science

Computer Science & Communications

Earth & Environmental Sciences

Engineering

Medicine & Healthcare

Physics & Mathematics

Social Sciences & Humanities

Why Us? >>

  • - Open Access
  • - Peer-reviewed
  • - Rapid publication
  • - Lifetime hosting
  • - Free indexing service
  • - Free promotion service
  • - More citations
  • - Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.

 

Contact Us >>

WhatsApp  +86 18163351462(WhatsApp)
   
Paper Publishing WeChat
Book Publishing WeChat
(or Email:book@scirp.org)

Article citations

More>>

Gladine, C., Morand, C., Rock, E., Gruffat, D., Bauchart, D. and Durand, D. (2007) The Antioxidative Effect of Plant Extracts Rich in Polyphenols Differs between Liver and Muscle Tissues in Rats Fed n-3 PUFA Rich Diets. Animal Feed Science and Technology, 139, 257-272.
https://doi.org/10.1016/j.anifeedsci.2007.01.015

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.