Phenotypic characterisation of colour stability of lamb meat
نویسندگان
چکیده
منابع مشابه
Heritability Estimates for Retail Colour Stability of Lamb Meat
CRC for Sheep Industry Innovation, University of New England, Armidale, NSW 2351 Industry & Investment NSW, Trangie Agricultural Research Centre, Trangie, NSW 2823 Department of Agriculture and Food WA, South Perth, WA 6150 Department of Primary Industries, Werribee, Victoria 3030 Present address: Food and Nutritional Sciences, CSIRO, Werribee, Victoria 3030 Murdoch University, Perth, WA 6150 S...
متن کاملRetail colour stability of lamb
Several experiments have been carried out in New Zealand to determine the effects of processing and storage conditions on the colour stability of lamb cuts during retail display. A high proportion of lamb is now being exported in chilled, vacuumpacked form due to the longer storage times attainable under modern processing practices, and the higher prices achieved compared with frozen product. T...
متن کاملconjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
The Effect of Dietary Vitamin E Source and Dose on Lamb Meat Colour Stability under Retail Conditions
The effect of natural (NE) and synthetic vitamin E supplementation (SE) on lamb meat packed under modified atmospheres (MAP) for 14 days was studied. Three hundred and sixty Rasa Aragonesa lambs were offered nine dietary treatments (0, NE125, NE250, NE500, NE1000, SE250, SE500, SE1000 and SE2000). Lambs had ad libitum access to the experimental compound feed and wheat straw, for 14 days (pre-sl...
متن کاملShort term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.
The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400 IU vitamin E/kg ration or on green pasture for 56 days. After slaughter, carcases were halved; one side packed fresh (5 days) and...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2014
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2012.11.031