Effects of sheep production systems on oxidative storage stability of lean lamb patties

Meat Science

Volumn 65, Issue 2, 2003, Pages 701-706

  Rhee, Ki Soon ^a   Lupton, C J ^b   Ziprin, Y A ^a   Rhee, K C ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Color; Fatty acids; Lamb patties; Lipid oxidation; Sheep production systems

Indexed keywords

FATTY ACIDS; FOOD STORAGE; LIPIDS; NUTRITION; OXIDATION; REFRIGERATION;

ANIMAL PRODUCTION SYSTEMS;

MEATS;

ANIMALIA; HORDEUM VULGARE SUBSP. VULGARE; LAMB; OVIS ARIES;

EID: 0038267941     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00317-0     Document Type: Article

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