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Vitamin E supplementation moderates salt-induced oxidation status in beef
Eylon Asido
, Jonathan Shalev
, Joseph Kanner
, David E. Gerrard
,
Zvi Roth
,
Oren Tirosh
*
*
Corresponding author for this work
Institute of Biochemistry, Food Science and Nutrition
Department of Animal Sciences
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Keyphrases
Oxidative Status
100%
Vitamin E
100%
Beef
100%
Induced Oxidation
100%
Salt-induced
100%
High Dose
66%
Cohen's d
50%
Lipid Peroxidation
33%
Oxidative Stability
33%
Post-slaughter
33%
Calf muscle
33%
Feeding Practices
16%
Meat
16%
Antioxidant Capacity
16%
Muscle Tissue
16%
Economic Viability
16%
Salt Treatment
16%
α-tocopherol Acetate
16%
Acetate Concentration
16%
Tocopherol Content
16%
Fortification Strategies
16%
Effective Duration
16%
Redness
16%
Male Calves
16%
Practical Viability
16%
Physiological Defence
16%
Dietary Vitamin E
16%
Sequential Experiment
16%
Pre-slaughter
16%
Meat Deterioration
16%
Pigment Preservation
16%
Salt Processing
16%
Immunology and Microbiology
Vitamin E
100%
Drug Megadose
50%
Muscle
50%
Lipid Peroxidation
25%
Blood Plasma
12%
Muscle Tissue
12%
Drug Dose Regimen
12%
Biochemistry, Genetics and Molecular Biology
Vitamin E
100%
Drug Megadose
50%
Lipid Peroxidation
25%
Photosynthetic Pigment
12%
Blood Plasma
12%
Drug Dose Regimen
12%
Food Science
Vitamin E
100%
Tocopherol
28%
Lipid Peroxidation
28%
Oxidative Stability
28%
Antioxidant Capacity
14%