Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E Export

@article{citeulike:4202618, abstract = {The effect of two dietary treatments (50 as opposed to 200 mg kg-1 of 03B1-tocopheryl acetate) on rabbit meat, cooked by different procedures (boiling, frying, roasting), was evaluated. Cooking caused an increase of pH, shear force, lightness, hue and chroma, and a decrease of water holding capacity. The change in nutritional value was slight but lipid oxidation was increased and the fat quality worsened. Boiled meat had the lowest nutrient retention and the highest TBARS values. Supplemental vitamin E was effective in reducing oxidative processes and increasing the amount of n-3 polyunsaturated fatty acids also during cooking.}, address = {Authors are with the Dept. of Animal Science, Univ. of Perugia, Borgo XX giugno, 74, 06124 Perugia, Italy.}, author = {Bosco, Dal A. and Castellini, C. and Bernardini, M.}, citeulike-article-id = {4202618}, citeulike-linkout-0 = {http://dx.doi.org/10.1111/j.1365-2621.2001.tb08233.x}, citeulike-linkout-1 = {http://www3.interscience.wiley.com/cgi-bin/abstract/119015271/ABSTRACT}, doi = {10.1111/j.1365-2621.2001.tb08233.x}, journal = {Journal of Food Science}, keywords = {cooked, diet, rabbit, vitamin\_e}, number = {7}, pages = {1047--1051}, posted-at = {2009-03-21 12:05:43}, priority = {2}, title = {Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E}, url = {http://dx.doi.org/10.1111/j.1365-2621.2001.tb08233.x}, volume = {66}, year = {2001} }

TY - JOUR ID - citeulike:4202618 L3 - citeulike-article-id:4202618 N2 - The effect of two dietary treatments (50 as opposed to 200 mg kg-1 of 03B1-tocopheryl acetate) on rabbit meat, cooked by different procedures (boiling, frying, roasting), was evaluated. Cooking caused an increase of pH, shear force, lightness, hue and chroma, and a decrease of water holding capacity. The change in nutritional value was slight but lipid oxidation was increased and the fat quality worsened. Boiled meat had the lowest nutrient retention and the highest TBARS values. Supplemental vitamin E was effective in reducing oxidative processes and increasing the amount of n-3 polyunsaturated fatty acids also during cooking. IS - 7 JF - Journal of Food Science AD - Authors are with the Dept. of Animal Science, Univ. of Perugia, Borgo XX giugno, 74, 06124 Perugia, Italy. EP - 1051 TI - Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E VL - 66 SP - 1047 KW - cooked KW - diet KW - rabbit KW - vitamin_e AU - Bosco, Dal AU - Castellini, C AU - Bernardini, M PY - 2001/// UR - http://dx.doi.org/10.1111/j.1365-2621.2001.tb08233.x ER -