Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources-Reference-Cited by-同舟云学术

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

Published:2013-02 Issue:2 Volume:93 Page:178-186
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rivas-Cañedo Ana,Apeleo Elizabeth,Muiño Iria,Pérez Concepción,Lauzurica Sara,Pérez-Santaescolástica Cristina,Díaz María Teresa,Cañeque Vicente,de la Fuente Jesús

Funder

(INIA)

(Comunidad de Madrid)

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Volatile flavour constituents of ovine adipose tissue;Caporaso;Journal of Agricultural and Food Chemistry,1977

2. Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay;Díaz;Meat Science,2005

3. Effect of the polyunsaturated fatty acids composition of beef muscle on the profile of aroma volatiles;Elmore;Journal of Agricultural and Food Chemistry,1999

4. The effects of diet and breed on the major volatiles present in lamb aroma;Elmore;Meat Science,2000

5. A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein–Friesian steers fed based on silage or concentrates;Elmore;Meat Science,2004

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