Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds

Meat Science

Volumn 92, Issue 1, 2012, Pages 1-7

  Moloney, A P ^a   Kennedy, C ^b   Noci, F ^a,c   Monahan, F J ^c   Kerry, J P ^b  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Colour stability; Lamb; Lipid oxidation; Plant oil

Indexed keywords

2-THIOBARBITURIC ACID; CAMELINA; COLOUR STABILITY; CONJUGATED LINOLEIC ACID; ETHANOLAMINES; FATTY ACID PROFILES; LAMB; LINSEED OIL; LIPID OXIDATION; LIPID SOURCES; LONGISSIMUS; PLANT OIL;

DRYING OILS; LINOLEIC ACID; MUSCLE; OILSEEDS; OXIDATION; STABILITY;

COLOR;

CAMELINA; OVIS ARIES;

ANTIOXIDANT; CONJUGATED LINOLEIC ACID; PLANT MEDICINAL PRODUCT; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE; VEGETABLE OIL;

ANIMAL; ANIMAL FOOD; ARTICLE; BRASSICACEAE; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; DRUG EFFECT; FAT INTAKE; FLAX; FOOD PACKAGING; LIPID METABOLISM; LIPID PEROXIDATION; MEAT; METABOLISM; PLANT SEED; SHEEP; SKELETAL MUSCLE;

ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; ANTIOXIDANTS; BRASSICACEAE; COLOR; DIETARY FATS; DIETARY SUPPLEMENTS; FLAX; FOOD PACKAGING; LINOLEIC ACIDS, CONJUGATED; LIPID METABOLISM; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; PLANT OILS; PLANT PREPARATIONS; SEEDS; SHEEP; THIOBARBITURATES;

EID: 84861332849     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.03.011     Document Type: Article

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