Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.

Leonel N Leal Jose A Beltránnull Marc BellésJosé M BelloLeo A den HartogWouter H HendriksJavier Martín-Tereso

Published in: Journal of the science of food and agriculture (2020)

This study demonstrates that, unlike vitamin E, neither dose nor protection of the rosemary extract had an effect on lipid oxidation or meat colour stability of lambs during the 14 days of storage under retail conditions. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

public health
climate change
randomized controlled trial
fatty acid
nitric oxide
anti inflammatory
meta analyses
visible light