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Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass

A P B Fruet1, A De Mello2, F Trombetta3

  • 1Department of Science and Food Technology, Federal University of Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, Brazil; Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St., Mail stop 202, Reno, NV 89557, United States.

Meat Science
|June 27, 2018
PubMed

Keywords:
Legume-grass pastureLipid oxidationWhole corn grainα-Tocopherol

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