Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

Autor:	Paul B. Addis, E. J. Yancey, P. Tsiamyrtzis, E. Katsanidis, M. Pullen, D. C. Meyer, M. E. Dikeman
Rok vydání:	2003
Předmět:	Antioxidant Vitamin C Cholesterol Infusion solution medicine.medical_treatment Vitamin E Sodium Antioxidant-prooxidant balance chemistry.chemical_element Vascular infusion Calcium chemistry.chemical_compound chemistry Biochemistry medicine TBARS Food science Beef Food Science
Zdroj:	Journal of Food Science. 68:1149-1154
ISSN:	1750-3841 0022-1147
Popis:	Vascular infusion was used to deliver, via the carotid artery, a rinsing solution of calcium chloride or one of saccharides, sodium chloride, and phosphates, with and without vitamins C, E, or C + E, to beef steers immediately following exsanguination. Moisture, fat, iron, calcium, vitamin E, and cholesterol contents and the development of rancidity (TBARS) on the resulting meat were measured. Meat from infused cattle had slightly higher moisture and lower iron and cholesterol contents due to greater blood removal. When vitamin E was present in the infusion solution, TBARS values were lower for infused meat. Infusion with either the standard solution, calcium chloride, or standard solution plus vitamin C did not consistently affect TBARS values.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edbe8b1c613dbc1cebb4d96047aed302 https://doi.org/10.1111/j.1365-2621.2003.tb09616.x Zobrazit plný text záznamu Plný text