Scientific Research An Academic Publisher
OPEN ACCESS
Add your e-mail address to receive free newsletters from SCIRP.
Select Journal AA AAD AAR AASoci AAST ABB ABC ABCR ACES ACS ACT AD ADR AE AER AHS AID AiM AIT AJAC AJC AJCC AJCM AJIBM AJMB AJOR AJPS ALAMT ALC ALS AM AMI AMPC ANP APD APE APM ARS ARSci AS ASM BLR CC CE CellBio ChnStd CM CMB CN CRCM CS CSTA CUS CWEEE Detection EMAE ENG EPE ETSN FMAR FNS GEP GIS GM Graphene GSC Health IB ICA IIM IJAA IJAMSC IJCCE IJCM IJCNS IJG IJIDS IJIS IJMNTA IJMPCERO IJNM IJOC IJOHNS InfraMatics JACEN JAMP JASMI JBBS JBCPR JBiSE JBM JBNB JBPC JCC JCDSA JCPT JCT JDAIP JDM JEAS JECTC JEMAA JEP JFCMV JFRM JGIS JHEPGC JHRSS JIBTVA JILSA JIS JMF JMGBND JMMCE JMP JPEE JQIS JSBS JSEA JSEMAT JSIP JSS JSSM JST JTR JTST JTTs JWARP LCE MC ME MI MME MNSMS MPS MR MRC MRI MSA MSCE NJGC NM NR NS OALib OALibJ ODEM OJA OJAB OJAcct OJAnes OJAP OJApo OJAppS OJAPr OJAS OJBD OJBIPHY OJBM OJC OJCB OJCD OJCE OJCM OJD OJDer OJDM OJE OJEE OJEM OJEMD OJEpi OJER OJF OJFD OJG OJGas OJGen OJI OJIC OJIM OJINM OJL OJM OJMC OJMetal OJMH OJMI OJMIP OJML OJMM OJMN OJMP OJMS OJMSi OJN OJNeph OJO OJOG OJOGas OJOp OJOph OJOPM OJOTS OJPathology OJPC OJPChem OJPed OJPM OJPP OJPS OJPsych OJRA OJRad OJRD OJRM OJS OJSS OJSST OJST OJSTA OJTR OJTS OJU OJVM OPJ POS PP PST PSYCH SAR SCD SGRE SM SN SNL Soft SS TEL TI UOAJ VP WET WJA WJCD WJCMP WJCS WJET WJM WJNS WJNSE WJNST WJV WSN YM
More>>
Jurie, C., Picard, B., Hocquette, J.F., Dransfield, E., Micol, D. and Listrat, A. (2007) Muscle and Meat Quality Characteristics of Holstein and Salers Cull Cows. Meat Science, 77, 459-466. https://doi.org/10.1016/j.meatsci.2007.04.014
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.
Related Articles:
Comparative Growth Performance, Carcass Characteristics and Meat Quality of Local Horro and Exotic Cockerels of Tropical Origin Fed Growers Diet
Abrar Biazen, Urge Mengistu, Ameha Negassi, Aseffa Getenet, Abegaz Solomon, Dessie Tadelle
DOI: 10.4236/ojas.2021.111006 28 Downloads 89 Views Citations
Pub. Date: January 28, 2021
Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs
Jorge Ramírez-Retamal, Rodrigo Morales, M. Eugenia Martínez, Rodrigo de la Barra
DOI: 10.4236/fns.2014.57075 4,733 Downloads 5,984 Views Citations
Pub. Date: March 24, 2014
Quantitative Assessment of the Risk Linked to the Consumption of Braised Beef Meat “Choukouya” Contaminated with Pathogenic Clostridium perfringens in Côte D’Ivoire
Dibi Emmanuel Diane, Akmel Djédjro Clement, Tano Kablan, Assidjo Nogbou Emmanuel, Akaki David, Didier Monte
DOI: 10.4236/fns.2017.812085 610 Downloads 1,100 Views Citations
Pub. Date: December 27, 2017
Some Chemical and Microbiological Characteristics of Agashi Meat Product
Abdel Moneim E. Sulieman, Mandour H. Abdelhai, El Rakha B. Babiker
DOI: 10.4236/fns.2012.36113 4,722 Downloads 7,076 Views Citations
Pub. Date: June 21, 2012
Meat quality in “in door” and “out door” production systems of poultry and swine
Wagner A. G. Araújo, Luiz F. T. Albino, Nilva K. Sakomura, Pedro V. R. Paulino, Anastacia M. Campos
DOI: 10.4236/ojas.2011.13010 5,865 Downloads 12,419 Views Citations
Pub. Date: October 14, 2011
