Browsing by Subject "BROILER MEAT"

Now showing items 1-2 of 2

The effects of dietary oregano essential oil and alpha-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

Botsoglou, N. A.; Grigoropoulou, S. H.; Botsoglou, E.; Govaris, A.; Papageorgiou, G. (2003)

The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were ...
The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat

Botsoglou, N. A.; Govaris, A.; Giannenas, I.; Botsoglou, E.; Papageorgiou, G. (2007)

Thirty-six 12-week-old turkeys were distributed into six groups and were raised for 4 weeks on rations containing 0%, 0.5% or 1.0% dehydrated rosemary leaves as antioxidant in the presence of alpha-tocopheryl acetate from ...