Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances.

Lau, Doris W; King, Annie J

Lau, Doris W; King, Annie J.

Affiliation

Lau DW; Department of Food Science and Animal Science, University of California, Davis 95616, USA.

J Agric Food Chem ; 51(6): 1602-7, 2003 Mar 12.

Article in En | MEDLINE | ID: mdl-12617591

Subject(s)

Chickens; Meat/analysis; Plant Extracts/pharmacology; Seeds/chemistry; Thiobarbituric Acid Reactive Substances/analysis; Vitis/chemistry; Animals; Female; Male; Postmortem Changes

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Collection: 01-internacional Database: MEDLINE Main subject: Seeds / Plant Extracts / Chickens / Thiobarbituric Acid Reactive Substances / Vitis / Meat Limits: Animals Language: En Journal: J Agric Food Chem Year: 2003 Type: Article Affiliation country: United States

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