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Vitamin E as a dietary supplement improves sheep meat colour stability

Jose, C.G., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2006) Vitamin E as a dietary supplement improves sheep meat colour stability. In: Wool meets meat : tools for a modern sheep enterprise : proceedings of the 2006 Australian Sheep Industry CRC Conference, 22 - 23 February, Orange, Australia pp. 243-244.

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Increasing retail shelf life from the current benchmark of 48 to 60 hours by stabilising meat colour would yield significant economic benefits to the lamb meat industry. Vitamin E (VitE) has been suggested to improve colour stability (Wulf, et al. 1995) due to its action as an antioxidant. This study investigated the influence of dietary VitE concentration with or without CO2 packaging on colour stability.

Item Type: Conference Paper
Murdoch Affiliation(s): School of Veterinary and Biomedical Sciences
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