The effect of dietary fish oil rich in n - 3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat

Meat Science

Volumn 70, Issue 1, 2005, Pages 45-53

  Hoffman, L C ^a   Joubert, M ^a   Brand, T S ^a,b   Manley, M ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Elsenburg Agricultural Centre   (South Africa)

Author keywords

Fatty acids; Fish oil; Ostrich; Sensory evaluation

Indexed keywords

FISH OIL; FOLIC ACID; OSTRICH MEAT; SENSOR EVALUATION;

COMPOSITION; FATTY ACIDS; FLAVORS; MUSCLE; NUTRITION; PH EFFECTS; PROTEINS;

MEATS;

MUSCULUS; STRUTHIO CAMELUS;

EID: 14044269399     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.11.019     Document Type: Article

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