| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792419 | Meat Science | 2013 | 9 Pages |
Abstract
⺠The volatile profile of omega-3 enriched lamb meat by diet was studied. ⺠The effect of either red wine extract or vitamin E supplementation was assessed. ⺠Vitamin E was the best delaying lipid oxidation but the wine extract was also good. ⺠Some lipid-derived compounds were less abundant after 6 days of MAP storage.
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Authors
Ana Rivas-Cañedo, Elizabeth Apeleo, Iria Muiño, Concepción Pérez, Sara Lauzurica, Cristina Pérez-Santaescolástica, MarÃa Teresa DÃaz, Vicente Cañeque, Jesús de la Fuente,