01274nam a2200229 a 450000100080000000500110000800800410001910000170006024500990007726001650017652005450034165000140088665000170090065000100091770000140092770000150094170000180095670000190097470000160099370000190100970000160102820885962025-02-05       2001    bl uuuu     u00u1 u    #d1 aCAMPO, M. M.  aEffects of diet and time on feed on phospholipid fatty acid composition and beef meat flavour.  aIn: ANNUAL MEETING OF THE BRITISH SOCIETY OF ANIMAL SCIENCE, 2001, Scarborough, UK. Proceedings... Proceedings... Medlothian: BSAS, 2001. 1 CD ROM. p. 57.c2001  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.  aLamb meat  aMeat quality  aSheep1 aENSER, M.1 aGONDOU, A.1 aELMORE, J. S.1 aMOTTRAM, D. S.1 aNUTE, G. R.1 aSCOLLAN, N. D.1 aWOOD, J. D.