The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

@article{Ponnampalam2014TheSO,
  title={The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle},
  author={Eric N. Ponnampalam and Sorn Norng and Viv F. Burnett and Frank Rowland Dunshea and Joe L. Jacobs and David Laurence Hopkins},
  journal={Lipids},
  year={2014},
  volume={49},
  pages={757-766}
}
Lipid oxidation of M. longissimus lumborum in fresh or vacuum packaged (aged) lamb meat stored at 3 °C for 0 or 4 weeks, respectively and displayed under refrigerated conditions for a further 4 days was assessed by measuring the concentration of malondialdehyde (MDA) in meat using the thiobarbituric acid reactive substances procedure. The effects of vitamin E, heme iron and polyunsaturated fatty acids (n-6 and n-3) on lipid oxidation were examined. Results showed a strong positive relationship… CONTINUE READING
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