Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

@article{Gravador2015VolatilesIR,
  title={Volatiles in raw and cooked meat from lambs fed olive cake and linseed.},
  author={Rufielyn Sungcaya Gravador and Andrea A. Serra and G Luciano and Pietro Pennisi and Valentina Vasta and M. Mele and Mariano Pauselli and Alessandro Priolo},
  journal={Animal : an international journal of animal bioscience},
  year={2015},
  volume={9 4},
  pages={
          715-22
        }
}
This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM… CONTINUE READING

References

Publications referenced by this paper.
Showing 1-10 of 34 references

The effect of grape seed extract or Cistus ladanifer L . on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil

V Vasta, E Jerónimo, +4 authors Bessa RJB
Food Chemistry • 2010
View 6 Excerpts
Highly Influenced

Volatile compounds of oxidized pork phospholipids

A Meynier, C Genot, G Gandemer
Journal of the American Oil Chemists’ Society 75, 1–7. • 1998
View 3 Excerpts
Highly Influenced

Novel thiazoles and 3-thiazolines in cooked beef aroma

JS Elmore, DS Mottram, M Enser, JD Wood
Journal of Agricultural and Food Chemistry 45, 3603–3607. • 1997
View 4 Excerpts
Highly Influenced