Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

(2017) S. Lobón et al.   JOURNAL OF ANIMAL SCIENCE

Effect of meat aging on survival of MS2 bacteriophage as a surrogate of enteric viruses on lamb meat

(2017) P. Pezeshki et al.   JOURNAL OF FOOD SAFETY

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

(2016) G. Luciano et al.   Animal

Meat physicochemical properties, fatty acid profile, lipid oxidation and sensory characteristics from three North African lamb breeds, as influenced by concentrate or pasture finishing diets

(2016) H. Hajji et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

(2016) Iwona Wojtasik-Kalinowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

(2015) Jorge Carlos Ruiz Ruiz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age

(2015) Wenting Wen et al.   MEAT SCIENCE

Biochemical profiles and physicochemical parameters of beef from cattle raised under contrasting feeding systems and pre-slaughter management

(2015) D. G. Pighin et al.   Animal Production Science

Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat

(2014) Natalie L. Howes et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant diet supplementation and lamb quality throughout preservation time

(2014) E. Muela et al.   MEAT SCIENCE

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of forage species or concentrate finishing on animal performance, carcass and meat quality1,2

(2013) S. K. Duckett et al.   JOURNAL OF ANIMAL SCIENCE

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

(2012) K. Qwele et al.   MEAT SCIENCE

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

Meat quality and lipid profiles in crossbred lambs finished on clover-rich pastures

(2011) P.B. Faria et al.   MEAT SCIENCE

Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

(2010) E. Serrano et al.   Animal

Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation

(2010) Mylène Gobert et al.   MEAT SCIENCE

Effect of forage species on fatty acid content and performance of pasture-finished steers

(2010) R.M. Dierking et al.   MEAT SCIENCE

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

(2010) Virginia C. Resconi et al.   MEAT SCIENCE

A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef

(2010) Cynthia A Daley et al.   Nutrition Journal

Assessment of the influence of diet on lamb meat oxidation

(2008) V. Santé-Lhoutellier et al.   FOOD CHEMISTRY

Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

(2008) Diana Martin et al.   MEAT SCIENCE

Influence of different dietary forages on the fatty acid composition of rumen digesta as well as ruminant meat and milk

(2007) M. Lourenço et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Plant bioactives for ruminant health and productivity

(2007) Simone Rochfort et al.   PHYTOCHEMISTRY