01746naa a2200241 a 450000100080000000500110000800800410001902400270006010000200008724501040010726000090021152010170022065000180123765000300125565000140128565300130129965300280131270000180134070000230135870000210138170000230140277300790142520468932016-06-13       2016    bl uuuu     u00u1 u    #d7 a10.1002/jsfa.75592DOI1 aBERNARDI, D. M.  aOmega-3 in meat productsbbenefits and effects on lipid oxidative stability.h[electronic resource]  c2016  aAbstract Ômega-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products,may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the rawmeatmaterials and reduce the risk of lipid oxidation in processed products. This reviewaims toaddress the challenges andadvantages of the incorporation of Ômega--3 fatty acids in rawmeatmaterials and processedmeat products, and to describe the use of different compounds to enhance lipid oxidative stability.  aMeat products  aProduto derivado da carne  aQualidade  aÔmega 3  aOxidação de lipídios1 aBERTOL, T. M.1 aPFLANZER, V. C. S.1 aSGARBIERI, V. C.1 aPOLLONIO, M. A. R.  tJournal of the Science of Food and Agriculturegv. 96, p. 2620-2634, 2016.