Please use this identifier to cite or link to this item:
http://hdl.handle.net/10532/6541| Title: | Effects of vitamin e on colour evolution, lipid oxidation and fatty acid profile in pork |
| Authors: | Bottegal, Diego Latorre Górriz, María Angeles Lobón Ascaso, Sandra Alvarez Rodríguez, Javier |
| Issue Date: | 2023 |
| Citation: | Proceedings Of The 69th International Congress Of Meat Science And Technology, 2023, 881-882 |
| Abstract: | Polyunsaturated fatty acids (PUFA) enrichment of pork is considered healthy for humans but is also linked to softer fats and pro-oxidant conditions, which can affect shelf-life. Vitamin E (VE) is the most used antioxidant supplement in animal feed, and in the case of pigs, the reference requirements are rather low compared with other species. This work aimed to assess the effects of two doses of VE (30 vs. 300 IU/kg feed) on colour attributes evolution, storage drip losses, lipid oxidation and fatty acid (FA) profile on pork stored up to 15 days under modified atmosphere packaging (MAP). |
| URI: | http://hdl.handle.net/10532/6541 |
| Appears in Collections: | [DOCIART] Artículos científicos, técnicos y divulgativos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ICoMST2023_Bottegal.pdf | 626,98 kB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.
La información de este repositorio es indexada en:
