Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability-Reference-Cited by-同舟云学术

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

Published:2011-06 Issue:4 Volume:126 Page:1716-1723
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Juárez M.,Dugan M.E.R.,Aldai N.,Aalhus J.L.,Patience J.F.,Zijlstra R.T.,Beaulieu A.D.

Funder

Saskatchewan Agriculture Development Fund and Flax Canada 2015

NSERC fellowship

AAFC ABIP-FOBI

7th European Community Program (Marie Curie International Outgoing Fellowship)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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3. AMSA. (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Savoy, IL: American Meat Science Association.

4. ASTM-International. (2009). ASTM D2240 – 05 Standard test method for rubber property-durometer hardness.

5. Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs;Bee;Animal,2008

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