Improving vitamin D content in pork meat by UVB biofortification.

Autor: Neill HR; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom., Gill CIR; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom., McDonald EJ; Devenish Nutrition Ltd., Lagan House, Belfast BT1 3BG, United Kingdom., McMurray R; Devenish Nutrition Ltd., Lagan House, Belfast BT1 3BG, United Kingdom., McRoberts WC; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom., Loy R; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom., White A; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom., Little R; Agri-Food and Biosciences Institute, Research Farm, Large Park, Hillsborough BT26 6DR, United Kingdom., Muns R; Agri-Food and Biosciences Institute, Research Farm, Large Park, Hillsborough BT26 6DR, United Kingdom., Rosbotham EJ; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom., O'Neill U; Karro Food Group, 70 Molesworth Road, Cookstown BT80 8PJ, United Kingdom., Smyth S; John Thompsons and Son, 35-39 York Street, Belfast BT15 3GW, United Kingdom., Pourshahidi LK; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom. Electronic address: k.pourshahidi@ulster.ac.uk.

Publikováno v: Meat science [Meat Sci] 2023 May; Vol. 199, pp. 109115. Date of Electronic Publication: 2023 Jan 14.