Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

S Ventanas; M Estevez; JF Tejeda; Jorge Ruiz Carrascal

doi:10.1016/j.meatsci.2005.09.011

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

S Ventanas, M Estevez, JF Tejeda, Jorge Ruiz Carrascal

104 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	72
Issue number	4
Pages (from-to)	647-655
Number of pages	9
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2005.09.011
Publication status	Published - 2006
Externally published	Yes

Keywords

Iberian pig
alpha-tocopherol
high oleic sunflower oil
lipid oxidation
protein oxidation
dry-cured loin

Access to Document

10.1016/j.meatsci.2005.09.011

Cite this

@article{c68ef3c1154342d29965b2c46b988bd9,

title = "Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet",

keywords = "Iberian pig, alpha-tocopherol, high oleic sunflower oil, lipid oxidation, protein oxidation, dry-cured loin",

author = "S Ventanas and M Estevez and JF Tejeda and {Ruiz Carrascal}, Jorge",

year = "2006",

doi = "10.1016/j.meatsci.2005.09.011",

language = "English",

volume = "72",

pages = "647--655",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

AU - Ventanas, S

AU - Estevez, M

AU - Tejeda, JF

AU - Ruiz Carrascal, Jorge

PY - 2006

Y1 - 2006

KW - Iberian pig

KW - alpha-tocopherol

KW - high oleic sunflower oil

KW - lipid oxidation

KW - protein oxidation

KW - dry-cured loin

U2 - 10.1016/j.meatsci.2005.09.011

DO - 10.1016/j.meatsci.2005.09.011

M3 - Journal article

C2 - 22061875

SN - 0309-1740

VL - 72

SP - 647

EP - 655

JO - Meat Science

JF - Meat Science

IS - 4

ER -