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Original Articles

Effects of alpha -tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat

Pages 59-64 | Published online: 28 Jun 2010

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Read on this site (2)

M.A. Fellenberg & H. Speisky. (2006) Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. World's Poultry Science Journal 62:1, pages 53-70.
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A. Govaris, N. Botsoglou, G. Papageorgiou, E. Botsoglou & I. Ambrosiadis. (2004) Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage. International Journal of Food Sciences and Nutrition 55:2, pages 115-123.
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Articles from other publishers (20)

Ronald B. Pegg & Fereidoon Shahidi. 2024. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 155 163 .
Ronald B. Pegg, Adrian L. Kerrihard & Fereidoon Shahidi. 2024. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 195 202 .
Danhui Cao, Feng Feng, Chunhong Xiong, Jianke Li, Hui Xue, Ying Zhao, Yuting Wang, Yonggang Tu & Yan Zhao. (2021) Changes in lipid properties of duck egg yolks under extreme processing conditions. Poultry Science 100:7, pages 101140.
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Karolina Maria Wójciak, Małgorzata Karwowska & Zbigniew Józef Dolatowski. (2015) Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition. Scientia Agricola 72:2, pages 124-131.
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Emanuele Boselli, Vladimiro Cardenia & Maria Teresa Rodriguez‐Estrada. (2012) Cholesterol photosensitized oxidation in muscle foods. European Journal of Lipid Science and Technology 114:6, pages 644-655.
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Guofeng Jin, Lichao He, Jianhao Zhang, Xiang Yu, Jiamei Wang & Feng Huang. (2012) Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM). Food Chemistry 131:3, pages 817-825.
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Sabine Sampels, Magnus Åsli, Gjermund Vogt & Turid Mørkøre. (2010) Berry Marinades Enhance Oxidative Stability of Herring Fillets. Journal of Agricultural and Food Chemistry 58:23, pages 12230-12237.
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José Angel Pérez-Alvarez, Esther Sendra-Nadal & Elena José Sánchez-Zapata. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 339 357 .
P.G. Creed. 2010. Chemical Deterioration and Physical Instability of Food and Beverages. Chemical Deterioration and Physical Instability of Food and Beverages 608 662 .
N. Botsoglou & E. Botsoglou. 2010. Oxidation in Foods and Beverages and Antioxidant Applications. Oxidation in Foods and Beverages and Antioxidant Applications 50 90 .
A. S. Mueller, J. Fischer, E. Most & J. Pallauf. (2009) Investigation into selenium requirement of growing turkeys offered a diet supplemented with two levels of vitamin E. Journal of Animal Physiology and Animal Nutrition 93:3, pages 313-324.
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C. NICOLALDE, A.J. STETZER, E. TUCKER, F.K. MCKEITH & M.S. BREWER. (2006) EFFECT OF FREEZING, EXPOSURE TO ENHANCEMENT SOLUTION AND MODIFIED ATMOSPHERE ON PORK BONE DISCOLORATION. Journal of Muscle Foods 17:4, pages 428-442.
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Cristina Nicolade, Andrea J. Stetzer, Eve M. Tucker, Floyd K. McKeith & M. Susan Brewer. (2006) Development of a Model System to Mimic Beef Bone Discoloration. Journal of Food Science 70:9, pages C575-C580.
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T. Sakai, D.M.S. Munasinghe, M. Kashimura, K. Sugamoto & S. Kawahara. (2004) Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. Meat Science 66:4, pages 789-792.
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Elizabeth Anne Russell, Patrick Brendan Lynch, Kathleen O'Sullivan & Joseph Patrick Kerry. (2004) Dietary supplementation of alpha-tocopheryl acetate on alpha-tocopherol levels in duck tissues and its influence on meat storage stability. International Journal of Food Science and Technology 39:3, pages 331-340.
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E. Beltran, R. Pla, J. Yuste & M. Mor-Mur. (2004) Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries. Meat Science 66:3, pages 719-725.
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P.A. Morrissey & J.P. Kerry. 2004. Understanding and Measuring the Shelf-Life of Food. Understanding and Measuring the Shelf-Life of Food 357 395 .
E.A. Russell, A. Lynch, P.B. Lynch & J.P. Kerry. (2006) Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α‐Tocopheryl Acetate and Various Fat Sources. Journal of Food Science 68:3, pages 799-802.
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A. Yang, M.J. Brewster, S.L. Beilken, M.C. Lanari, D.G. Taylor & R. K. Tume. (2006) Warmed‐Over Flavor and Lipid Stability of Beef: Effects of Prior Nutrition. Journal of Food Science 67:9, pages 3309-3313.
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P. Gillatt. 2001. Frying. Frying 266 336 .

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