Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat

Bartov, I.; Basker, D.; Angel, S.

doi:10.3382/ps.0621224

Cited by 45 publications

(21 citation statements)

References 16 publications

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“…No sensory effects on freshly cooked pork were found in pigs whose diet was supplemented with oregano oil (Simitzis, Symeon, Charismiadou, Bizelis, & Deligeorgis, 2010). Our results are also consistent with other dietary studies on turkey (Bartov, Basker, & Angel, 1983), pork (Zanardi et al, 1998) and beef (St. Angelo, Crippen, Dupuy, & James, 1990), in which dietary a-tocopherol acetate did not diminish WOF in cooked meat.…”

Section: Sensory Deteriorationsupporting

confidence: 95%

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Nieto

Estrada

Jordán³

et al. 2011

Food Chemistry

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Section: Sensory Deteriorationsupporting

confidence: 95%

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Nieto

Estrada

Jordán³

et al. 2011

Food Chemistry

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“…However, in our study, the TL diet treatment did not affect WOF. According to other studies, for example in turkey meat (Bartov, Basker, & Angel, 1983) and beef (St. Angelo et al, 1990), an a-tocopherol diet did not decrease WOF in freshly cooked meat.…”

Section: Levelmentioning

confidence: 77%

Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

2011

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“…Vitamin E, which is usually incorporated in the diet as a-tocopheryl acetate, is an ecient anti-oxidant and is accepted by the consumer (Sheehy et al, 1993). Several experiments have shown that vitamin E reduced lipid oxidation in chicken (Marusich et al, 1975;Sheehy et al, 1993) and turkey meat (Bartov et al, 1983;Bartov & Kanner, 1996) during storage. Several experiments have shown that vitamin E reduced lipid oxidation in chicken (Marusich et al, 1975;Sheehy et al, 1993) and turkey meat (Bartov et al, 1983;Bartov & Kanner, 1996) during storage.…”

Section: Introductionmentioning

confidence: 99%

Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E

Mielnik¹,

Herstad²,

Lea³

et al. 2002

Int J of Food Sci Tech

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The effects of diets containing fish meal (0 or 4%), fish silage (0 or 4%) and vitamin E (60 or 200 mg kg–1) and the processing effect of marinating with sodium citrate (0.24 or 0.48%) or ascorbate (0.31 or 0.62%) have been studied to test the hypothesis that oxidative stability of frozen stored chicken thighs can be improved by such treatments. A trained sensory panel assessed the samples after storage at –25 °C for 1 week, 3 and 6 months. Feed with 4% fish meal resulted in increased fish flavour and odour of the thighs while 4% fish silage had a smaller effect on these attributes. Fish meal and fish silage added together into the feed by an amount of 4% each, caused strong fish flavour and odour in the product and accelerated the rancidity process. High concentration of vitamin E (200 mg kg–1) in the feed reduced rancidity when 4% fish products had been added to the feed, but no effect was noted when 4% fish meal plus 4% fish silage had been added together. High concentration of ascorbate in the brine (0.62%) decreased sensory score for rancidity attributes (hay, grass, soap and paint), while high concentration of citrate (0.48%) increased these parameters in frozen stored chicken thighs.

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Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat

Cited by 45 publications

References 16 publications

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E

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