Improving the quality of pork by dietary mineral and vitamin supplementation
2002
Mezes, M.
The initial pH value of meat, the drip loss (e.g. PSE type meat), color and oxidative stability are important factors in the quality of meat. These parameters are influenced not only by the breed, age and sex of the animal, but also by the diet fed during the growing and fishing period. Well-known in this respect is the role of energy and protein and their ratio to each other, but the effect of specific vitamins and minerals on meat quality are of importance as well. The paper discusses the effects of vitamins E and C, and as for minerals it focuses on the effects of magnesium, sodium, selenium and chromium.
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