Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six h...

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Veröffentlicht in:	Poultry science 2010-12, Vol.89 (12), p.2726-2734
Hauptverfasser:	Narciso-Gaytán, C, Shin, D, Sams, A.R, Keeton, J.T, Miller, R.K, Smith, S.B, Sánchez-Plata, M.X
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal Feed - classification Animals broiler chickens broiler feeding chicken meat Chickens - physiology chilled foods cooked foods Cooking dietary fat Dietary Fats - pharmacology dietary nutrient sources Fatty Acids - analysis lipid peroxidation Lipid Peroxidation - drug effects lipids Meat - analysis Meat - standards Muscle, Skeletal - drug effects Muscle, Skeletal - physiology oxidative stability raw foods refrigeration vitamin E Vitamin E - blood Vitamin E - pharmacology
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