139 related articles for article (PubMed ID: 22436658)
1. Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs.
Morán L; Andrés S; Bodas R; Prieto N; Giráldez FJ
Meat Sci; 2012 Aug; 91(4):430-4. PubMed ID: 22436658
[TBL] [Abstract][Full Text] [Related]
2. Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs.
Morán L; Rodríguez-Calleja JM; Bodas R; Prieto N; Giráldez FJ; Andrés S
Meat Sci; 2012 Mar; 90(3):789-95. PubMed ID: 22133590
[TBL] [Abstract][Full Text] [Related]
3. Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs.
Morán L; Giráldez FJ; Panseri S; Aldai N; Jordán MJ; Chiesa LM; Andrés S
Food Chem; 2013 Jun; 138(4):2407-14. PubMed ID: 23497902
[TBL] [Abstract][Full Text] [Related]
4. Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere.
Ortuño J; Serrano R; Bañón S
Meat Sci; 2015 Dec; 110():62-9. PubMed ID: 26186399
[TBL] [Abstract][Full Text] [Related]
5. Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples.
Andrés S; Morán L; Aldai N; Tejido ML; Prieto N; Bodas R; Giráldez FJ
Meat Sci; 2014 Jun; 97(2):156-63. PubMed ID: 24583323
[TBL] [Abstract][Full Text] [Related]
6. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat.
Ripoll G; Joy M; Muñoz F
Meat Sci; 2011 Jan; 87(1):88-93. PubMed ID: 20920835
[TBL] [Abstract][Full Text] [Related]
7. Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mg kg⁻¹.
Ortuño J; Serrano R; Jordán MJ; Bañón S
Meat Sci; 2014 Apr; 96(4):1452-9. PubMed ID: 24412737
[TBL] [Abstract][Full Text] [Related]
8. Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation.
Gobert M; Gruffat D; Habeanu M; Parafita E; Bauchart D; Durand D
Meat Sci; 2010 Aug; 85(4):676-83. PubMed ID: 20416810
[TBL] [Abstract][Full Text] [Related]
9. The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality.
Bodas R; Prieto N; Jordán MJ; López-Campos O; Giráldez FJ; Morán L; Andrés S
Animal; 2012 May; 6(5):863-70. PubMed ID: 22558934
[TBL] [Abstract][Full Text] [Related]
10. Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs.
Kasapidou E; Wood JD; Richardson RI; Sinclair LA; Wilkinson RG; Enser M
Meat Sci; 2012 Apr; 90(4):908-16. PubMed ID: 22177553
[TBL] [Abstract][Full Text] [Related]
11. Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs.
Ripoll G; González-Calvo L; Molino F; Calvo JH; Joy M
Meat Sci; 2013 Apr; 93(4):906-13. PubMed ID: 23142257
[TBL] [Abstract][Full Text] [Related]
12. Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb.
Nasri S; Luciano G; Vasta V; Aouadi D; Priolo A; Makkar HP; Ben Salem H
Meat Sci; 2012 Dec; 92(4):582-6. PubMed ID: 22771112
[TBL] [Abstract][Full Text] [Related]
13. Alpha-tocopherol concentrations and case life of lamb muscle as influenced by concentrate or pasture finishing.
Turner KE; McClure KE; Weiss WP; Borton RJ; Foster JG
J Anim Sci; 2002 Oct; 80(10):2513-21. PubMed ID: 12413072
[TBL] [Abstract][Full Text] [Related]
14. Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments.
Ortuño J; Serrano R; Bañón S
Anim Sci J; 2017 Sep; 88(9):1436-1445. PubMed ID: 28139059
[TBL] [Abstract][Full Text] [Related]
15. Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds.
Moloney AP; Kennedy C; Noci F; Monahan FJ; Kerry JP
Meat Sci; 2012 Sep; 92(1):1-7. PubMed ID: 22516761
[TBL] [Abstract][Full Text] [Related]
16. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract.
Bellés M; Alonso V; Roncalés P; Beltrán JA
J Sci Food Agric; 2018 Jun; 98(8):2871-2879. PubMed ID: 29143965
[TBL] [Abstract][Full Text] [Related]
17. Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage.
Andrés S; Tejido ML; Bodas R; Morán L; Prieto N; Blanco C; Giráldez FJ
Meat Sci; 2013 Feb; 93(2):207-12. PubMed ID: 23062800
[TBL] [Abstract][Full Text] [Related]
18. Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.
Ponnampalam EN; Burnett VF; Norng S; Hopkins DL; Plozza T; Jacobs JL
Meat Sci; 2016 Jan; 111():154-60. PubMed ID: 26409038
[TBL] [Abstract][Full Text] [Related]
19. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.
Lopez-Bote CJ; Gray JI; Gomaa EA; Flegal CJ
Br Poult Sci; 1998 May; 39(2):235-40. PubMed ID: 9649877
[TBL] [Abstract][Full Text] [Related]
20. Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.
Leal LN; Beltrán JA; Marc Bellés ; Bello JM; den Hartog LA; Hendriks WH; Martín-Tereso J
J Sci Food Agric; 2020 May; 100(7):2922-2931. PubMed ID: 32031256
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
