INVESTIGADORES
LANARI VILA Maria Cecilia
artículos
Título:
Warmed-over flavor and lipid stability of beef: Effects of prior nutrition
Autor/es:
YANG A; BREWSTER M J; BEILKEN S L; LANARI M.C; TAYLOR D.G Y TUME R. K
Revista:
JOURNAL OF FOOD SCIENCE
Referencias:
Año: 2002 p. 3309 - 3313
ISSN:
0022-1147
Resumen:
Development of lipid oxidation and warmed-over flavor (WOF) in cooked meats during refrigerated storage was investigated in beef from pasture-fed cattle or grain-fed cattle supplemented with 0, 500, or 2500 IU vitamin E/head/d for 105 d. Meat from pasture-fed cattle contained as much alpha-tocopherol as grain-fed cattle supplemented with 2500 111 vitamin E, but it was found to be less prone to lipid oxidation and development of WOE It also contained a higher percentage of linolenic acid and lower content of linoleic acid than grain-fed beef.
