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Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat
Cited 44 time in
Web of Science
Cited 56 time in Scopus
- Authors
- Issue Date
- 1997-09
- Publisher
- Institute of Food Technologists
- Citation
- Journal of Food Science, Vol.62 No.5, pp.954-958
- Abstract
- Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-alpha-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at > 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4 degrees C for 7 days or longer.
- ISSN
- 0022-1147
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Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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