Improving shelf life of steaks through antioxidant content

01-06-2001 | |

Feedlot-reared cattle have been shown to benefit from supplemental vitamin E, which improves the colour of beef and colour stability, significantly improving shelf life. Plasma, liver and muscle metabolism have all shown involvement, and vitamin A also plays a role.

This article can also be found at Feed Mix, volume 9, no. 3

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