Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

Meat Science ◽  
2021 ◽  
Vol 171 ◽  
pp. 108287
Author(s):  
J. Ortuño ◽  
L. Mateo ◽  
M.T. Rodríguez-Estrada ◽  
S. Bañón
Keyword(s):  
Lamb Meat ◽  
Lipid Stability ◽  
Sous Vide ◽  
Meat Colour

Dietary tannins improve lamb meat colour stability

Meat Science ◽  
2009 ◽  
Vol 81 (1) ◽  
pp. 120-125 ◽  
Author(s):  
G. Luciano ◽  
F.J. Monahan ◽  
V. Vasta ◽  
L. Biondi ◽  
M. Lanza ◽  
...  
Keyword(s):  
Colour Stability ◽  
Lamb Meat ◽  
Meat Colour ◽  
Dietary Tannins

Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement

Meat Science ◽  
2002 ◽  
Vol 60 (1) ◽  
pp. 41-50 ◽  
Author(s):  
A Yang ◽  
M.C Lanari ◽  
M Brewster ◽  
R.K Tume
Keyword(s):  
Vitamin E ◽  
Lipid Stability ◽  
Meat Colour

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

Meat Science ◽  
2007 ◽  
Vol 77 (4) ◽  
pp. 547-555 ◽  
Author(s):  
G.R. Nute ◽  
R.I. Richardson ◽  
J.D. Wood ◽  
S.I. Hughes ◽  
R.G. Wilkinson ◽  
...  
Keyword(s):  
Lamb Meat ◽  
Lipid Stability ◽  
Oil Source ◽  
Dietary Oil

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

Meat Science ◽  
2012 ◽  
Vol 92 (1) ◽  
pp. 30-35 ◽  
Author(s):  
G. Luciano ◽  
L. Biondi ◽  
R.I. Pagano ◽  
M. Scerra ◽  
V. Vasta ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Lamb Meat ◽  
Meat Colour

scholarly journals Lamb meat colour stability as affected by dietary tannins

2009 ◽  
Vol 8 (sup2) ◽  
pp. 507-509 ◽  
Author(s):  
Giuseppe Luciano ◽  
Frank Monahan ◽  
Valentina Vasta ◽  
Luisa Biondi ◽  
Massimiliano Lanza ◽  
...  
Keyword(s):  
Colour Stability ◽  
Lamb Meat ◽  
Meat Colour ◽  
Dietary Tannins

Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm)

Meat Science ◽  
2015 ◽  
Vol 100 ◽  
pp. 202-208 ◽  
Author(s):  
Benjamin W.B. Holman ◽  
Eric N. Ponnampalam ◽  
Remy J. van de Ven ◽  
Matthew G. Kerr ◽  
David L. Hopkins
Keyword(s):  
Aperture Size ◽  
Lamb Meat ◽  
Meat Colour

Caractérisation de couches minces de parasexiphényle déposé par évaporation sous vide

1992 ◽  
Vol 89 ◽  
pp. 1271-1277 ◽  
Author(s):  
L Athouël ◽  
MT Riou ◽  
G Froyer ◽  
G Louarn ◽  
S Lefrant ◽  
...  
Keyword(s):  
Sous Vide
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