Effect of supplementing ewes' diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1147-1152

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

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Cooked lamb; Lipid oxidation; Sensory evaluation; Thymus zygis

Indexed keywords

ANIMAL DIET; ANTIOXIDANT CAPACITY; BASAL DIET; COOKED LAMB; COOKED MEAT; HEXANAL; HOMOGENEOUS GROUP; LEAF LEVEL; LIPID OXIDATION; MEAT SAMPLES; OXIDATIVE STABILITY; SENSORY CHARACTERISTICS; SENSORY EVALUATION; STATISTICALLY SIGNIFICANT DIFFERENCE; THYMUS ZYGIS; THYMUS ZYGIS SSP. GRACILIS; VOLATILE COMPOUNDS;

MEATS; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

NUTRITION;

HEXANAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ALFALFA; ANTIOXIDANT ACTIVITY; ARTICLE; ASH; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; EWE; FLAVOR; FOOD ANALYSIS; FOOD COLOR; LAMB MEAT; LIPID OXIDATION; NONHUMAN; NUTRIENT CONTENT; ODOR; PLANT LEAF; PREGNANCY; SCORING SYSTEM; SENSORY ANALYSIS; SHEEP; SOLID PHASE MICROEXTRACTION; THYME; THYMUS ZYGIS;

ANIMALIA; OVIS ARIES; THYMUS VULGARIS; THYMUS ZYGIS;

EID: 78649319102     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.090     Document Type: Article

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