Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
AB Falowo, PO Fayemi, V Muchenje - Food research international, 2014 - Elsevier
Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …
Recent developments in altering the fatty acid composition of ruminant-derived foods
KJ Shingfield, M Bonnet, ND Scollan - Animal, 2013 - cambridge.org
There is increasing evidence to indicate that nutrition is an important factor involved in the
onset and development of several chronic human diseases including cancer, cardiovascular …
onset and development of several chronic human diseases including cancer, cardiovascular …
Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing
OC Chikwanha, P Vahmani, V Muchenje… - Food Research …, 2018 - Elsevier
Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo
biohydrogenation resulting in high proportions of saturated FA (SFA) in meat …
biohydrogenation resulting in high proportions of saturated FA (SFA) in meat …
Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat
The meat from ruminants can be a valuable dietary source of rumenic acid (c9, t11‐CLA)
and of n‐3 long chain polyunsaturated fatty acids (n‐3 LC‐PUFA). Nevertheless, commonly …
and of n‐3 long chain polyunsaturated fatty acids (n‐3 LC‐PUFA). Nevertheless, commonly …
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review
AK Das, PK Nanda, S Bandyopadhyay… - … Reviews in Food …, 2020 - Wiley Online Library
Recently, there has been growing interest in implementing innovative nanoscience‐based
technologies to improve the health, safety, and quality of food products. A major thrust in this …
technologies to improve the health, safety, and quality of food products. A major thrust in this …
Effect of breed on the volatile compound precursors and odor profile attributes of lamb meat
C Zhang, H Zhang, M Liu, X Zhao, H Luo - Foods, 2020 - mdpi.com
The objective was to characterize the effect of breed on the volatile compound precursors
and odor profile attributes and to provide an insight into improving the lamb production and …
and odor profile attributes and to provide an insight into improving the lamb production and …
Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils
A Francisco, MT Dentinho, SP Alves, PV Portugal… - Meat science, 2015 - Elsevier
The effects of dietary inclusion of Cistus ladanifer L.(CL) and a vegetable oil blend were
evaluated on growth performance, carcass and meat quality of fifty four lambs that were …
evaluated on growth performance, carcass and meat quality of fifty four lambs that were …
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
L Xia, M Qian, F Cheng, Y Wang, J Han, Y Xu, K Zhang… - Food Bioscience, 2023 - Elsevier
Fermented sausages are traditional fermented meat products that are popular due to their
unique flavor and high nutritional value. Lipids are an important component and one of the …
unique flavor and high nutritional value. Lipids are an important component and one of the …
The scope for manipulating the polyunsaturated fatty acid content of beef: a review
Since 1950, links between intake of saturated fatty acids and heart disease have led to
recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over …
recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over …
Lipid peroxidation in meat and meat products
ALF Pereira, VKG Abreu - Lipid peroxidation research, 2018 - books.google.com
The meat and meat products present a considerable amount of lipid in their composition.
The lipid composition of these foods is diversified. Thus, depending on the type of meat …
The lipid composition of these foods is diversified. Thus, depending on the type of meat …