Nutritional and sensory aspects of light lamb meat enriched in n-3 fatty acids during refrigerated storage

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 147-155

  Diaz M T ^a,c   Caneque V ^a   Sanchez C I ^c   Lauzurica, S ^b   Perez C ^b   Fernandez C ^c   Alvarez I ^a   De la Fuente, J ^b  

^a INIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Eating quality; Extruded linseed; Fish oil; Light lamb; Microalgae; N 3 Fatty acids

Indexed keywords

EATING QUALITY; EXTRUDED LINSEED; FISH OIL; MICRO-ALGAE; N-3 FATTY ACIDS;

ALGAE; FATTY ACIDS; MEATS; MICROORGANISMS; NUTRITION; OILSEEDS; POLYUNSATURATED FATTY ACIDS;

FISH;

OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FAT INTAKE; FATTY ACID ANALYSIS; FLAVOR; FOOD FREEZING; FOOD QUALITY; LAMB; LAMB MEAT; LIPID COMPOSITION; MALE; MICROALGA; NONHUMAN; NUTRITIONAL VALUE; ODOR; SENSORY ANALYSIS;

ANIMALIA; OVIS ARIES;

EID: 77955268796     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.117     Document Type: Article

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