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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
05/03/2018 |
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Data da última atualização: |
05/03/2018 |
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Autoria: |
CAMPO, M. M.; ENSER, M.; GONDOU, A.; ELMORE, J. S.; MOTTRAM, D. S.; NUTE, G. R.; SCOLLAN, N. D.; WOOD, J. D. |
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Título: |
Effects of diet and time on feed on phospholipid fatty acid composition and beef meat flavour. |
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Ano de publicação: |
2001 |
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Fonte/Imprenta: |
In: ANNUAL MEETING OF THE BRITISH SOCIETY OF ANIMAL SCIENCE, 2001, Scarborough, UK. Proceedings... Proceedings... Medlothian: BSAS, 2001. 1 CD ROM. p. 57. |
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Idioma: |
Inglês |
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Conteúdo: |
It is possible to produce a healthier beef meat high in n-3 fatty acids without significant changes in flavour assessed by a trained taste panel. Although n-3 polyunsaturated fatty acids are more susceptible to lipid oxidation than the n-6 PUFA, the higher total PUFA content (n-3 + n-6) in soya could explain the lack of significant diet effects. However, further studies should be done to understand the complexity of the chemistry of flavour and the multiple interactions of all meat components, including lipids, sugars and amino acids. |
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Thesaurus Nal: |
Lamb meat; Meat quality; Sheep. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01289naa a2200241 a 4500
001 2088596
005 2018-03-05
008 2001 bl uuuu u00u1 u #d
100 1 $aCAMPO, M. M.
245 $aEffects of diet and time on feed on phospholipid fatty acid composition and beef meat flavour.
260 $c2001
520 $aIt is possible to produce a healthier beef meat high in n-3 fatty acids without significant changes in flavour assessed by a trained taste panel. Although n-3 polyunsaturated fatty acids are more susceptible to lipid oxidation than the n-6 PUFA, the higher total PUFA content (n-3 + n-6) in soya could explain the lack of significant diet effects. However, further studies should be done to understand the complexity of the chemistry of flavour and the multiple interactions of all meat components, including lipids, sugars and amino acids.
650 $aLamb meat
650 $aMeat quality
650 $aSheep
700 1 $aENSER, M.
700 1 $aGONDOU, A.
700 1 $aELMORE, J. S.
700 1 $aMOTTRAM, D. S.
700 1 $aNUTE, G. R.
700 1 $aSCOLLAN, N. D.
700 1 $aWOOD, J. D.
773 $tIn: ANNUAL MEETING OF THE BRITISH SOCIETY OF ANIMAL SCIENCE, 2001, Scarborough, UK. Proceedings... Proceedings... Medlothian: BSAS, 2001. 1 CD ROM. p. 57.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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