Supra-nutritional levels ofα-tocopherol maintain the oxidative stability ofn-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage

Determination of α-tocopherol by reversed-phase HPLC in feed and animal-derived foods without saponification

(2015) Erik Claeys et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of dietary olive leaves (Olea europaeaL.) on lipid and protein oxidation of refrigerated storedn-3-enriched pork

(2013) Evropi Botsoglou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork from pigs fed diets supplemented with linseed oil

(2012) Wiesław Sobotka et al.   ARCHIVES OF ANIMAL NUTRITION

Oxidative stability in grinds from omega-3 enhanced pork

(2012) M. Juárez et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate

(2012) Evropi Botsoglou et al.   MEAT SCIENCE

Dietary vitamin E and lipid and color stability of beef and pork: Modeling of relationships1

(2011) J. Sales et al.   JOURNAL OF ANIMAL SCIENCE

Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

(2010) Mikel García-Íñiguez de Ciriano et al.   MEAT SCIENCE

Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork

(2010) L. Trefan et al.   MEAT SCIENCE

Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA

(2009) Mikel García-Iñiguez de Ciriano et al.   MEAT SCIENCE

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

(2008) Begoña Rubio et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE