The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat

Meat Science

Volumn 95, Issue 2, 2013, Pages 212-218

  Luciano, G ^a   Biondi, L ^a   Scerra, M ^b   Serra, A ^c   Mele, M ^c   Lanza, M ^a   Priolo, A ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^c UNIVERSITY OF PISA   (Italy)

Author keywords

Colour; Fatty acids; Finishing diet; Lamb meat; Lipid oxidation; Pasture

Indexed keywords

COLOUR STABILITY; DIETARY TREATMENTS; FAT CONTENTS; LAMB MEATS; LIPID OXIDATION; LONGISSIMUS DORSI; OXIDATIVE STABILITY; PASTURE;

AGRICULTURE; COLOR; FATTY ACIDS; POLYUNSATURATED FATTY ACIDS;

NUTRITION;

ANIMALIA; OVIS ARIES;

THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID;

ANALYSIS; ANIMAL; ANIMAL FOOD; COLOR; COOKING; DOMESTIC SHEEP; FOOD STORAGE; LIPID METABOLISM; MALE; MEAT; METABOLISM; OXIDATIVE STRESS; PARASPINAL MUSCLE; SLAUGHTERHOUSE; ARTICLE;

ABATTOIRS; ANIMAL FEED; ANIMALS; COLOR; COOKING; FATTY ACIDS, UNSATURATED; FOOD STORAGE; LIPID METABOLISM; MALE; MEAT; OXIDATIVE STRESS; PARASPINAL MUSCLES; SHEEP, DOMESTIC; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84878681242     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.015     Document Type: Article

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