Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin

Meat Science

Volumn 43, Issue 3-4, 1996, Pages 291-299

  Ahn, D U ^a   Lutz, S ^b   Sim, J S ^c  

^a IOWA STATE UNIVERSITY   (United States)

^b Agriculture Food Development Centre   (Canada)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030187288     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00001-0     Document Type: Article

References (23)

1. Addis, P. B. (1989). Food Toxicology - A Perspective on the Relative Risks, ed. S. L. Taylor & R. A. Scanlon. Mercel and Dekker Inc., New York, 297 pp.
2. Ahn, D. U., Wolfe, F. H., Sim, J. S. & Kim, D. H. (1992). J. Food Sci., 57. 1075.
3. Ahn, D. U., Ajuyah, A., Wolfe, F. H. & Sim, J. S.(1993a). J. Food Sci., 58, 278.
4. Ahn, D. U., Wolfe, F. H. & Sim, J. S.. (1993b). J. Food Sci., 58, 283.
5. Ahn, D. U., Wolfe, F. H. & Sim, J. S. (1995). J. Food Sci., 60, 1013.
6. Ajuyah, A. O., Ahn, D. U., Hardin, R. T. & Sim, J. S. (1993). J. Food Sci., 58, 43.
7. Buckley, D. J., Gray, J. I., Ashgar, A., Price, J. F., Crackle, R. L., Booren, A. M., Pearson, A. M. & Miller, E. R. (1989). J. Food Sci., 54, 1193.
8. Fernandes, G. & Venkatraman, J. T. (1993). Nutr. Res., 13(Suppl. 1), S19.
9. Folch, J., Less, M. & Sloane-Stanley, G. M. (1957). J. Biol. Chem., 226, 497.
10. Gunstone, F. D. (1991). Antioxidants in Foods and the Treatment of Human Diseases. International Food Sci. Center A/S, Rebild Skoring, Denmark.
11. Igene, J. O. & Pearson, A. M. (1979). J. Food Sci., 44, 1285.
12. Jiang, J., Ahn, D. U., Ladner, L. & Sim, J. S. (1992). Poult. Sci., 71, 378.
13. Kanner, J., Hazan, B. & Doll, L. (1988). J. Agric. Food Chem., 36, 412.
14. Lillard, D. A. (1986). Proc. Meat Ind. Res. Conf. Amer. Meat Inst., Washington, DC, p. 76
15. Lin, C. F., Gray, J. I., Buckely, D. J., Booren, A. M. & Flegal, C. J. (1989). J. Food Sci., 54, 1457.
16. NRC (1988). Nutrient Requirements of Swine. National Academy Press, Washington, DC.
17. Olomu, J. M. & Baracos, V. E. (1991). Poult. Sci., 70, 1403.
18. Phetteplace, H. W. & Watkins, B. A. (1989). J. Food Comp. Anal., 2, 104.
19. Pikul, J., Leszczynski, D. E. & Kummerow, F. A. (1984). J. Food Sci., 49, 704.
20. Salih, A. M., Smith, D. M. & Dawson, L. E. (1987). Poult. Sci., 66, 1483.
21. SAS (1986). SAS User's Guide. SAS Institute Inc., Cary, NC.
22. Sklan, D., Tenne, Z. & Budowski, P. (1983). Poult. Sci., 62, 2017.
23. Wilson, B. R., Pearson, A. M. & Shorland, F. B. (1976). J. Agric. Food Chem., 24, 7.