Effects of fatty acids on meat quality: a review. (Q37953738)

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16 January 2020

title

Effects of fatty acids on meat quality: a review (English)

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16 January 2020

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2

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María del Mar Campo Arribas

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5

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author name string

J D Wood

1

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16 January 2020

G R Nute

3

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A V Fisher

4

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E Kasapidou

6

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P R Sheard

7

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M Enser

8

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publication date

1 January 2004

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16 January 2020

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volume

66

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issue

1

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page(s)

21-32

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Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef.

16 January 2020

cites work

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7 January 2021

Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles

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7 January 2021

Fatty acid content and composition of english beef, lamb and pork at retail

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7 January 2021

Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition

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7 January 2021

Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages

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7 January 2021

Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems

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7 January 2021

Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

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7 January 2021

Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig.

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7 January 2021

Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet

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7 January 2021

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat

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7 January 2021

Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets

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7 January 2021

Effects of feeds on flavor of red meat: a review

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7 January 2021

Effect of feeding high-oleic-acid peanuts to growing-finishing swine on resulting carcass fatty acid profile and on carcass and meat quality characteristics

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7 January 2021

Effect of dietary α-tocopherol supplementation on color and lipid stability in pork

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7 January 2021

Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain

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7 January 2021

Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle

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7 January 2021

Shelf life and quality of pork and pork products with raised n-3 PUFA

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7 January 2021

Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues

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7 January 2021

Carcass and meat quality characteristics and backfat fatty acid composition of swine as affected by the consumption of peanuts remaining in the field after harvest

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7 January 2021

Fatty acid composition of backfat in large white pigs selected for low backfat thickness

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7 January 2021

Fat-borne volatiles and sheepmeat odour

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7 January 2021

10.1016/S0309-1740(03)00022-6

Identifiers

DOI

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16 January 2020

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