Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1423-1429

  Nieto, Gema ^a   Estrada, Margarita ^a   Jordán, María José ^b   Garrido, María Dolores ^a   Bañón, Sancho ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b Institute of Agricultural and Food Research and Development   (Spain)

Author keywords

Antioxidant; Aromatic plants; Catering; Feeding; Meat; Rancidity; Sheep; Warmed over flavour

Indexed keywords

ANTIOXIDANT; AROMATIC PLANTS; CATERING; RANCIDITY; SHEEP; WARMED-OVER-FLAVOUR;

AROMATIC COMPOUNDS; DETERIORATION; NUTRITION; OXIDATION; SALES; VOLATILE ORGANIC COMPOUNDS; WOOL;

FEEDING;

APIGENIN; ARACHIDONIC ACID; AURANTIIN; CAFFEIC ACID; CARNOSIC ACID; CARNOSOL; COUMARIC ACID; FERULIC ACID; GALLIC ACID; GENKWANIN; HESPERIDIN; LINOLEIC ACID; LUTEOLIN; OLEIC ACID; POLYPHENOL DERIVATIVE; ROSMARINIC ACID; ROSMARINUS OFFICINALIS EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE AGENT;

ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; CATERING SERVICE; CHEMICAL COMPOSITION; COLOR; CONTROLLED STUDY; COOKED FOOD; DIET; DIET SUPPLEMENTATION; DIETARY ROSEMARY LEAF; DISTILLATION; EATING; EWE; FEEDING; FEMALE; FLAVOR; LAMB MEAT; LIPID OXIDATION; MEAT INDUSTRY; MEDICINAL PLANT; NONHUMAN; PLANT LEAF; PREGNANCY; ROSEMARY; TEMPERATURE;

OVIS ARIES; ROSMARINUS OFFICINALIS;

EID: 77957112389     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.102     Document Type: Article

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