Abstract

Oxidative processes in fresh red meat can cause detrimental effects on the keeping and eating qualities of meat as well as its nutritional value (Bekhit ± Faustman, 2005; Bekhit et al., 2007). Several supplement feeding strategies have been shown to improve the colour stability of fresh meat during display such as Vit E (Faustman et al., 1989) and condensed... Continued.

AED, Bekhit, A Richardson, G Maclennan, S Lindsay, and C Grant

Proceedings of the New Zealand Society of Animal Production, Volume 71, Invercargill, 211-213, 2011