Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat.

@article{Nute2007EffectOD,
  title={Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat.},
  author={Geoffrey Nute and R. Ian Richardson and Jeffrey D. Wood and Shantelle I Hughes and Robert G. Wilkinson and Sarah L. Cooper and L A Sinclair},
  journal={Meat science},
  year={2007},
  volume={77 4},
  pages={547-55}
}
This study investigated the influence of five sources of dietary oil (linseed oil (LO), fish oil (FO), a protected lipid supplement (PLS, 18:2 to 18:3 ratio 3:1), fish oil/marine algae (FOMA) and PLSMA) on the colour and lipid stability of lamb muscle and the flavour of grilled loin chops. LO produced the highest proportion of 18:3n-3 in muscle phospholipid, the highest ratings for lamb flavour intensity and overall liking and the lowest ratings for abnormal flavour intensity. PLS increased the… CONTINUE READING
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