Improving shelf life of steaks through antioxidant content
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
To view the entire article, click on the link below
Join 26,000+ subscribers
Subscribe to our newsletter to stay updated about all the need-to-know content in the feed sector, three times a week.
