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 …

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 …

Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo
biohydrogenation resulting in high proportions of saturated FA (SFA) in 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 …

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 …

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 …

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 …

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 …

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 …

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 …