Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile c...

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Detalles Bibliográficos
Autores principales: Maggiolino, Aristide, Sgarro, Maria Federica, Natrella, Giuseppe, Lorenzo, Josè Manuel, Colucci, Annamaria, Faccia, Michele, De Palo, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8152972/
https://www.ncbi.nlm.nih.gov/pubmed/34068173
http://dx.doi.org/10.3390/foods10051080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8152972/
https://www.ncbi.nlm.nih.gov/pubmed/34068173
http://dx.doi.org/10.3390/foods10051080

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