- AHN , D.U. , WOLFE , EH. and SIM , J.S. 1995 . Dietary a-linoleic acid and mixed tocopherols, and packaging influences on lipid stability in broiler chicken breast and leg muscle . Journal of Food Science , 60 : 1013 – 1018 .
- ANG , C.Y.W. and LYON , B.G. 1990 . Evaluations of warmed-over flavour during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods . Journal of Food Science , 55 : 644 – 648 . 673
- BRANDON , S. , MORRISSEY , P.A. , BUCKLEY , D.J. and FRIGG , M. Influence of dietary a-tocopheryl acetate on the oxidative stability of chicken tissue . Proceedings of the 11th European Symposium on the Quality of Poultry Meat . Tours, France. pp. 397 – 403 .
- DAWSON , L.E. and GARTNER , R. 1983 . Lipid oxidation in mechanically deboned poultry . Food Technology , 37 (7) : 112 – 116 .
- DEWINNE , A. and DIRINCK , P. 1996 . Studies on vitamin E and meat quality 2. Effect of feeding high vitamin E levels on chicken meat quality . Journal of Agriculture and Food Chemistry , 44 : 1691 – 1696 .
- FERKET , P.R. , QURESHI , M.A. , GARLICH , J.D. , RIVES , D.V and KIDD , M.T. 1995 . Vitamin E affects performance, immunity and meat quality . World Poultry , 11 : 10 – 15 .
- GALVIN , K. , MORRISSEY , P.A. and BUCKLEY , D.J. 1997 . Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle . British Poultry Science , 38 : 499 – 504 .
- GRAY , J.I. , GOMAA , E.A and BUCKLEY , D.J. 1996 . Oxidative quality and shelf-life of meats . Meat Science , 43 : S111 – S123 .
- HIGGINS , F.M. , KERRY , J.P. , BUCKLEY , D.J. and MORRISSEY , P.A. 1998 . Effect of dietary a-tocopheryl acetate supplementation on ±-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat . Meat Science , 50 : 373 – 383 .
- HIGGINS , F.M. , KERRY , J.P. , BUCKLEY , D.J. and MORRISSEY , P.A. 1999 . Assessment of a-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat . Food Research International , (in press)
- IGENE , J.O. , YAMAUCHI , K. , PEARSON , A.M. , GRAY , J.I. and AUST , S.D. 1985 . Evaluation of 2-thiobarbituric acid reactive substances (TBARS) in relation to warmed-over flavour (WOF) development in cooked chicken . Journal of Agriculture and Food Chemistry , 33 : 364 – 367 .
- KANNER , J. 1994 . Oxidative processes in meat and meat products: quality implications . Meat Science , 36 : 169 – 189 .
- KE , P.J. , ACKMAN , R.J. , LINKE , B.H. and NASH , D.M. 1977 . Differential lipid oxidation in various parts of frozen mackerel . Journal of Food Technology , 12 : 37 – 47 .
- KERRY , J.P. , BUCKLEY , D.J. , MORRISSEY , P.A. , O'SULLIVAN , K. and LYNCH , P.B. 1999 . Endogenous and exogenous a-tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs . Food Research International , (in press)
- KING , A.J. , UIJTTENBOOGAART , T.G. and DE VRIES , A.W. 1995 . a-Tocopherol, ß-carotene and ascorbic acid as antioxidants in stored poultry muscle . Journal of Food Science , 60 : 1009 – 1012 .
- LESEIGNEUR-MEYNIER , A. and GANDAMER , G. 1991 . Lipid composition of pork muscle in relation to the metabolic type of the fibres . Meat Science , 29 : 229 – 241 .
- LIU , Q , LANARI , M.C. and SCHAEFER , D.M. 1995 . A review of dietary vitamin E supplementation for improvement of beef quality . Journal of Animal Science , 73 : 3131 – 3140 .
- LOVE , J.D. 1983 . The role of heme iron in the oxidation of lipids in red meats . Food Technology , 37 (7) : 117 – 120 . 129
- MclLROY , S.G. , GOODALL , E.A. , RICE , D.A. , McNULTY , M.S. and KENNEDY , D.G. 1993 . Improved performance in commercial broiler flocks with subclinical infectious bursal disease when fed diets containing increased concentrations of vitamin E . Avion Pathology , 22 : 81 – 94 .
- MORRISSEY , P.A. , BUCKLEY , D.J. , SHEEHY , P.J.A and MONAHAN , F.J. 1994 . Vitamin E and meat quality . Proceedings of the Nutrition Society , 53 : 289 – 295 .
- O'NEILL , L.M. , GALVIN , K. , MORRISSEY , P.A. and BUCKLEY , D.J. 1999 . Influence of dietary olive oil and vitamin E supplementation on the quality of chicken and chicken meat products . British Poultry Science , (in press)
- SHEEHY , P.J.A. , MORRISSEY , P.A and FLYNN , A. 1991 . Influence of dietary a-tocopherol concentrations in chick tissue . British Poultry Science , 32 : 391 – 397 .
- SHEEHY , P.J.A , MORRISSEY , P.A and FLYNN , A. 1993 . Increased storage stability of chicken muscle by dietary a-tocopherol supplementation . Irish Journal of Agricultural and Food Research , 32 : 67 – 73 .
- SHEEHY , P.J.A , MORRISSEY , P.A and FLYNN , A. 1994 . Consumption of thermally-oxidised sunflower oils by chicks reduces ±-tocopherol status and increases susceptibility of tissues to lipid oxidation . British Journal of Nutrition , 71 : 53 – 65 .
- SHEEHY , P.J.A , WEN , J. , MCCARTHY , S.N. , MORRISSEY , P.A and BUCKLEY , D.J. Vitamin E as an antioxidant for turkey meat . Turkeys: 19th Technical Symposium . Macclesfield, England.
- SHELDON , B.W. 1984 . Effect of dietary tocopherol on the oxidative stability of turkey meat . Poultry Science , 63 : 673 – 681 .
- SHELDON , B.W. , CURTIS , P.A. , DAWSON , P.L and FERKET , P.R. 1997 . Effect of dietary vitamin E on the oxidative stability, flavor, color and volatile profiles of refrigerated and frozen turkey breast meat . Poultry Science , 76 : 634 – 641 .
- SOSNICKI , A.A. , CASSENS , R.G. , VIMINI , R.J. and GREASER , M.L. 1991 . Distribution of capillaries in normal and ischemic turkey skeletal muscle . Poultry Science , 70 : 343 – 348 .
- ST. ANGELO , A.J. , VERCELLOTTI , J.R. , LEGENDRE , M.G. , VINNETT , C.H. , KUAN , J.W. , JAMES , C. JR. and DUPUY , H.P. 1987 . Chemical and instrumental analysis of warmed-over flavour in beef . Journal of Food Science , 52 : 1163 – 1168 .
- TIMS , M.J. and WATTS , B.W. 1958 . Protection of cooked meat with phosphate . Food Technology , 12 : 240 – 243 .
- WEN , J. , MORRISSEY , P.A. , BUCKLEY , D.J. and SHEEHY , P.J.A. 1996 . Oxidative stability and ±-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary a-tocopheryl acetate . British Poultry Science , 37 : 787 – 795 .
- WEN , J. , MCCARTHY , S.N. , HIGGINS , F.M.J. , MORRISSEY , P.A. , BUCKLEY , DJ. and SHEEHY , P.J.A. 1997 . Effect of dietary a-tocopheryl acetate on the uptake and distribution of ±-tocopherol in turkey tissues and lipid stability . Irish Journal of Agricultural and Food Research , 36 : 65 – 74 .
- WILSON , B.R. , PEARSON , A.M. and SHORTLAND , F.B. 1976 . Effect of total lipids and phospholipids on warmed-over flavour in red and white muscle from several species as measured by thiobarbituric acid analysis . Journal of Agriculture and Food Chemistry , 24 : 7 – 11 .
- WU , T.C. and SHELDON , B.W. 1988 . Flavour components and flavour associated with the development of off-flavours in cooked turkey rolls . Journal of Food Science , 53 : 49 – 54 .
Effects of alpha -tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat
Reprints and Corporate Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
To request a reprint or corporate permissions for this article, please click on the relevant link below:
Academic Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
Obtain permissions instantly via Rightslink by clicking on the button below:
If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.
Related research
People also read lists articles that other readers of this article have read.
Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.
Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.