The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

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Vitamin E and fatty acid content of lamb meat from perennial pasture or annual pasture systems with supplements

(2012) E. N. Ponnampalam et al.   Animal Production Science

Lamb growth performance and carcass weight from rotationally grazed perennial pasture systems compared with annual pasture systems with supplements

(2012) V. F. Burnett et al.   Animal Production Science

Omega-3 fatty acids affected human perception of ground beef negatively

(2011) T. Jiang et al.   MEAT SCIENCE

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

(2011) Eric N. Ponnampalam et al.   MEAT SCIENCE

Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

(2010) M.T. Díaz et al.   FOOD CHEMISTRY

Ewe’s Diet (Pasture vs Grain-Based Feed) Affects Volatile Profile of Cooked Meat from Light Lamb

(2010) Elisabeth Almela et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between consumer ranking of lamb colour and objective measures of colour

(2010) S. Khliji et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Genotype and age effects on sheep meat production. 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights

(2008) E. N. Ponnampalam et al.   Australian journal of experimental agriculture