Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

R Cava; J Ventanas; JF Tejeda; Jorge Ruiz Carrascal; T Antequera

Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

R Cava, J Ventanas, JF Tejeda, Jorge Ruiz Carrascal, T Antequera

Dairy, Meat and Plant Product Technology

71 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	68
Issue number	1
Pages (from-to)	51-59
ISSN	0308-8146
Publication status	Published - Jan 2000

Keywords

Iberian pig
fatty acid
oxidation
vitamin E
copper (II) sulphate
volatile aldehydes

Cite this

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title = "Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs",

keywords = "Iberian pig, fatty acid, oxidation, vitamin E, copper (II) sulphate, volatile aldehydes",

author = "R Cava and J Ventanas and JF Tejeda and {Ruiz Carrascal}, Jorge and T Antequera",

year = "2000",

month = jan,

language = "English",

volume = "68",

pages = "51--59",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "1",

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TY - JOUR

T1 - Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

AU - Cava, R

AU - Ventanas, J

AU - Tejeda, JF

AU - Ruiz Carrascal, Jorge

AU - Antequera, T

PY - 2000/1

Y1 - 2000/1

KW - Iberian pig

KW - fatty acid

KW - oxidation

KW - vitamin E

KW - copper (II) sulphate

KW - volatile aldehydes

M3 - Journal article

SN - 0308-8146

VL - 68

SP - 51

EP - 59

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -