摘要
２改善肉品氧化稳定性和颜色的途径２．１体内抗氧化途径动物体内有两类抗氧化剂：①清除抗氧化剂（Ｐｒｅｖｅｎｔｉｖｅａｎｔｉｏｘ－ｉｄａｎｔｓ）：包括超氧化物歧化酶、谷胱甘肽过氧化物酶和过氧化氢酶。这些酶主要清除细胞水相中已存在的过氧化物。②断链抗氧化剂...
In the process of production, processing and marketing of meat products, oxidative processes exert a great infuence on meat quality. Oxidation could resulte in the rancidity of lipid, discoloration of myoglobin and degradation of xanthophyll both in feeds and in animal bodies. As a natural antioxidant, vitamin E can improve not only the performance of production of domestic animals, but also the antioxidative capacity of animals before and after slaughter, thus improve the meat quality.
出处
《国外畜牧科技》
1998年第6期41-43,共3页
Animal Science Abroad
