Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.

@article{Flakemore2017Omega3FA,
  title={Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.},
  author={Aaron Ross Flakemore and Bunmi S Malau-Aduli and Peter David Nichols and Aduli Enoch Othniel Malau-Aduli},
  journal={Meat science},
  year={2017},
  volume={123},
  pages={79-87}
}
This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness… CONTINUE READING