Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation-Reference-Cited by-同舟云学术

Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

Published:2001-06 Issue:2 Volume:58 Page:151-161
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ponnampalam Eric N.,Trout Graham R.,Sinclair Andrew J.,Egan Adrian R.,Leury Brian J.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Lipid oxidation and sensory characteristics of fresh and cured sausages from α-linolenic enriched pork;Ahn;Journal of Food Quality,1995

2. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;Journal of Animal Science,1995

3. The reaction of myosin with malonaldehyde;Buttkus;Journal of Food Science,1967

4. Dietary vitamin effect on colour stability and sensory assessment of spoilage in three beef muscle;Chan;Meat Science,1996

5. Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation of vitamin E;Faustman;Journal of Food Science,1989

Cited by 56 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dousing the flame: reviewing the mechanisms of inflammatory programming during stress-induced intrauterine growth restriction and the potential for ω-3 polyunsaturated fatty acid intervention;Frontiers in Physiology;2023-09-01

2. Content of potentially toxic elements (PTEs) in various animal meats: a meta-analysis study, systematic review, and health risk assessment;Environmental Science and Pollution Research;2022-12-26

3. Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb;Foods;2021-09-27

4. Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage;Antioxidants;2021-01-22

5. MARGRA Lamb Eating Quality and Human Health-Promoting Omega-3 Long-Chain Polyunsaturated Fatty Acid Profiles of Tattykeel Australian White Sheep: Linebreeding and Gender Effects;Antioxidants;2020-11-12