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Lipid and color stability of the meat and sausages of broiler fed with calcium anacardate
Authors:Virgínia Kelly G Abreu  Ana Lúcia F Pereira  Ednardo R de Freitas  Maria Teresa S Trevisan  José Maria C da Costa  Carlos Eduardo B Cruz
Affiliation:1. Food Engineering Course, Federal University of Maranhão, Social Science, Health, and Technology Center, Universidade Avenue, Imperatriz, Brazil;2. Department of Animal Science, Federal University of Ceará, Agricultural Sciences Center, Campus do Pici, Fortaleza, Brazil;3. Department of Organic and Inorganic Chemistry, Federal University of Ceará, Agricultural Sciences Center, Campus do Pici, Fortaleza, Brazil;4. Department of Food Technology, Federal University of Ceará, Agricultural Sciences Center, Campus do Pici, Fortaleza, Brazil
Abstract:
Keywords:phenolic compounds  natural antioxidant  meat product  redness
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