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Effect of dietary vitamin E on the oxidative stability, flavour, colour, and volatile profiles of refrigerated and frozen turkey breast meat.

Author(s) : SHELDON B. W., CURTIS P. A., DAWSON P. L., FERKET P. R.

Type of article: Article

Summary

In the study, the effect of varying dietary vitamin E levels on the oxidative stability, flavour, colour, and volatile profiles of refrigerated and frozen turkey breast meat was examined. The 10 x and 25 x NRC diets produced the most typical and acceptable turkey meat flavours with the fewest oxidized of flavour notes for both fresh and frozen samples as opposed to the more oxidized flavour notes detected in the control samples. Mean colour scores increased, indicative of less pale meat, as the level and duration of feeding dietary vitamin E increased.

Details

  • Original title: Effect of dietary vitamin E on the oxidative stability, flavour, colour, and volatile profiles of refrigerated and frozen turkey breast meat.
  • Record ID : 1998-2365
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 76 - n. 4
  • Publication date: 1997/04
  • Document available for consultation in the library of the IIR headquarters only.

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