Long chain omega-3 fatty acid levels in loin muscle from transgenic (fat-1 gene) pigs and effects on lipid oxidation during storage

Food Biotechnology

Volumn 25, Issue 2, 2011, Pages 103-114

  Richards, Mark P ^a   Kathirvel, Priya ^a   Gong, Yuansheng ^a   Lopez Hernandez, Arnoldo ^a   Walters, Eric M ^b   Prather, Randall S ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

Lipid profile; Meat quality; Omega 3 fatty acids; Pork; Swine; Transgenic; Volatiles

Indexed keywords

LIPID PROFILE; MEAT QUALITY; OMEGA-3 FATTY ACIDS; PORK; SWINE; TRANSGENICS; VOLATILES;

FATTY ACIDS; GENES; MAMMALS; MEATS; OXIDATION; POLYUNSATURATED FATTY ACIDS;

MUSCLE;

SUIDAE;

EID: 79956332482     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2011.576552     Document Type: Article

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