Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' diet

Meat Science

Volumn 85, Issue 1, 2010, Pages 82-88

  Nieto, Gema ^a   Díaz, Pedro ^a   Bañón, Sancho ^a   Garrido, María Dolores ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Colour; Lamb; Lipid oxidation; Microbiology; Sensory evaluation; Thyme leaves

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; METMYOGLOBIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BACTERIAL COUNT; COLOR; DIET; DRUG EFFECT; FEMALE; FOOD CONTROL; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; PLANT LEAF; PREGNANCY; RANDOMIZATION; SENSATION; SHEEP; SKELETAL MUSCLE; STANDARD; THYME; ANALYSIS; DRUG EFFECTS; PROCEDURES; STANDARDS; THYMUS (PLANT);

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; COLONY COUNT, MICROBIAL; COLOR; DIET; FEMALE; FOOD MICROBIOLOGY; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; PLANT LEAVES; PREGNANCY; RANDOM ALLOCATION; SENSATION; SHEEP; THIOBARBITURIC ACID REACTIVE SUBSTANCES; THYMUS PLANT;

BACTERIA (MICROORGANISMS); OVIS ARIES; THYMUS (THYME); THYMUS VULGARIS; THYMUS ZYGIS;

EID: 77049128556     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.009     Document Type: Article

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