The synergism of biochemical components controlling lipid oxidation in lamb muscle

Lipids

Volumn 49, Issue 8, 2014, Pages 757-766

  Ponnampalam, Eric N ^a,b   Norng, Sorn ^a   Burnett, Viv F ^a   Dunshea, Frank R ^b   Jacobs, Joe L ^a   Hopkins, David L ^c  

^a Agriculture Research Division   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Iron; Lamb; Lipid oxidation; Meat; Polyunsaturated fatty acids; Quality deterioration; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; HEME; IRON; LIPID; MALONALDEHYDE; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ARTICLE; CHEMICAL REACTION; DIET; LAMB; LAMB MEAT; LIPID OXIDATION; MUSCLE TISSUE; NONHUMAN; NUTRIENT; REGRESSION ANALYSIS; ANALYSIS; ANIMAL; CHEMISTRY; DOMESTIC SHEEP; FEMALE; FOOD QUALITY; LIPID METABOLISM; MALE; MEAT; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE; STANDARDS;

ANIMALS; FEMALE; FOOD QUALITY; LIPID METABOLISM; MALE; MALONDIALDEHYDE; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; SHEEP, DOMESTIC; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84904855988     PISSN: 00244201     EISSN: 15589307     Source Type: Journal    
DOI: 10.1007/s11745-014-3916-5     Document Type: Article

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