Influence of finishing systems and sampling site on fatty acid composition and retail shelf-life of lamb

Animal Production Science

Volumn 50, Issue 8, 2010, Pages 775-781

  Ponnampalam, E N ^a,b   Warner, R D ^b   Kitessa, S ^c   McDonagh, M B ^b   Pethick, D W ^d   Allen, D ^b   Hopkins, D L ^e  

^a Sheep CRC   (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c CSIRO   (Australia)

^d MURDOCH UNIVERSITY   (Australia)

^e Industry and Investment NSW Primary Industries   (Australia)

Author keywords

meat colour stability; muscle fat composition; omega 3 fat; short term grain finishing

Indexed keywords

DIET; FATTY ACID; FEEDING; GRASS; GRAZING; MEAT; PASTURE; RETAILING; SAMPLING; SHEEP;

ARCTOTHECA CALENDULA; CALENDULA; HORDEUM; HORDEUM MURINUM SUBSP. LEPORINUM; LENS CULINARIS; LOLIUM PERENNE; OVIS ARIES; SECALE CEREALE;

EID: 77956364622     PISSN: 18360939     EISSN: None     Source Type: Journal    
DOI: 10.1071/AN10025     Document Type: Article

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