Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat

Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat

(2020) Silvia Del Bianco et al.   MEAT SCIENCE

Supplementation of diets with tannins from Chestnut wood or an extract from Stevia rebaudiana Bertoni and effects on in vitro rumen fermentation, protozoa count and methane production

(2020) Chiara Sarnataro et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

How does barley supplementation in lambs grazing alfalfa affect meat sensory quality and authentication?

(2018) T. Devincenzi et al.   Animal

Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara

(2018) B. Valenti et al.   Animal

Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

(2018) Leire Bravo-Lamas et al.   MEAT SCIENCE

Methionine in Proteins: It’s Not Just for Protein Initiation Anymore

(2018) Jung Mi Lim et al.   NEUROCHEMICAL RESEARCH

Ruminant meat flavor influenced by different factors with special reference to fatty acids

(2018) Muhammad Sajid Arshad et al.   Lipids in Health and Disease

Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

(2017) Ping Zhan et al.   JOURNAL OF FOOD QUALITY

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

(2017) Harley D. Naumann et al.   REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE

Factors influencing the flavour of game meat: A review

(2016) J. Neethling et al.   MEAT SCIENCE

Variation in the sensory profile of South African Dorper lamb from extensive grazing systems

(2016) Sara W. Erasmus et al.   SMALL RUMINANT RESEARCH

Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process

(2015) Mónica Narváez-Rivas et al.   FOOD RESEARCH INTERNATIONAL

Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat

(2015) Marion Girard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of familiarity with goat meat on liking and preference for capretto and chevon

(2015) Monica Borgogno et al.   MEAT SCIENCE

Milk production, composition, and milk fatty acid profile from grazing sheep fed diets supplemented with chestnut tannin extract and extruded linseed

(2015) A. Buccioni et al.   SMALL RUMINANT RESEARCH

Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry

(2014) Stefanie Kaffarnik et al.   JOURNAL OF CHROMATOGRAPHY A

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Influence of fresh alfalfa supplementation on fat skatole and indole concentration and chop odour and flavour in lambs grazing a cocksfoot pasture

(2014) T. Devincenzi et al.   MEAT SCIENCE

Tannins in forage plants and their role in animal husbandry and environmental sustainability: a review

(2013) G. Piluzza et al.   GRASS AND FORAGE SCIENCE

Effects of chestnut tannins on performance and antioxidative status of transition dairy cows

(2013) H.W. Liu et al.   JOURNAL OF DAIRY SCIENCE

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control

(2013) D.M.R. Brogna et al.   MEAT SCIENCE

Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat

(2012) Alberto Bernués et al.   FOOD QUALITY AND PREFERENCE

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality

(2012) Eliana Jerónimo et al.   MEAT SCIENCE

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

(2012) P.J. Watkins et al.   MEAT SCIENCE

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark

(2011) C.M. Leick et al.   MEAT SCIENCE

The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

(2011) Valentina Vasta et al.   SMALL RUMINANT RESEARCH

Exploitation of dietary tannins to improve rumen metabolism and ruminant nutrition

(2010) Amlan K Patra et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs

(2010) P.J. Watkins et al.   MEAT SCIENCE

Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches

(2009) Kerstin Söllner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins

(2008) A. Priolo et al.   Animal

Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins

(2008) N.M. Schreurs et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

The animal fat paradox and meat quality

(2008) E.C. Webb et al.   MEAT SCIENCE