BRIEF COMMUNICATION: Effect of red wine lees on lamb meat quality
Proceedings of the New Zealand Society of Animal Production, Volume 71, pp 211-213, Jan 2011
Article class: Brief CommunicationPublisher: New Zealand Society of Animal Production
Oxidative processes in fresh red meat can cause detrimental effects on the keeping and eating qualities of meat as well as its nutritional value (Bekhit ± Faustman, 2005; Bekhit et al., 2007). Several supplement feeding strategies have been shown to improve the colour stability of fresh meat during display such as Vit E (Faustman et al., 1989) and condensed... Continued.
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