Lipid oxidation is one of the primary processes of quality deterioration in meat and meat
products. The changes in quality are manifested by adverse changes in flavour, colour …

Dietary supplementation of livestock with vitamin E results in improved quality of meat
subsequently obtained from these animals. The effect is especially noteworthy in cattle, in …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Lipid oxidation is one of the primary mechanisms of quality deterioration in foods and
especially in meat products. The changes in quality are manifested by adverse changes in …

Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and
meat products. Oxidative damage to lipids occurs in the living animal because of an …

Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food
Chemistry, Composition, and Analysis provides insight into the vast body of scientific …

The earliest discovery of an oxidation product of cholesterol from a natural source was
reported in 1940. Additional discoveries of cholesterol oxidation products (COPS) in edible …

The effect of vitamin E on pig meat quality was investigated using British Landrace (NN and
nn), Landrace× Large White (NN and Nn) and Pietrain (nn) pigs. Daily dietary …

Lipid oxidation is a major deteriorative factor in meats. Sources of natural antioxidants that
are as effective as commercially available antioxidants are desired. The objective of this …

I. INTRODUCTION Lipid oxidation is one of the major causes of quality deterioration in
muscle foods following storage at refrigerated or frozen temperatures. Often seen in later …