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Distinguishing between different beef production systems using α-tocopherol, β-carotene and lutein measurements in beef

Published online by Cambridge University Press:  29 November 2010

F.T. Roehrle ,
A.P. Moloney ,
O. Schmidt ,
S.M. Harrison  and
F.J. Monahan
F.T. Roehrle
Affiliation:
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
A.P. Moloney
Affiliation:
Teagasc, Grange Beef Research Centre, Dunsany, Co. Meath, Ireland
O. Schmidt
Affiliation:
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
S.M. Harrison
Affiliation:
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
F.J. Monahan*
Affiliation:
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
*
Email: frank.monahan@ucd.ie

Abstract

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Type
THEATRE PRESENTATIONS: Carcass Composition and Meat Quality
Information
Advances in Animal Biosciences , Volume 1 , Issue 1: Proceedings of the British Society of Animal Science and the Agricultural Research Forum , April 2010 , pp. 137
Copyright
Copyright © The Animal Consortium 2010