Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

Meat Science

Volumn 60, Issue 2, 2002, Pages 125-132

  Ponnampalam, Eric N ^a,d   Sinclair, Andrew J ^b   Egan, Adrian R ^a   Ferrier, Greg R ^c   Leury, Brian J ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b RMIT UNIVERSITY   (Australia)

^c Rutherglen Research Institute   (Australia)

^d LANGSTON UNIVERSITY   (United States)

Author keywords

Cooked meat; Diets; Lamb; Polyunsaturated fatty acids; Sensory properties

Indexed keywords

LAMB;

ALDEHYDES; FATTY ACIDS; FLAVORS; MUSCLE; NUTRITION; ODORS; OXIDATION; PACKING PLANTS; PERSONNEL; SEED;

MEATS;

ANIMALIA; BRASSICA NAPUS VAR. NAPUS; HELIANTHUS; LAMB; MEDICAGO SATIVA; OVIS ARIES; SINAPIS ARVENSIS;

EID: 0036133759     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00113-9     Document Type: Article

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