Effects of diet and time on feed on phospholipid fatty acid composition and beef meat flavour
2001 ◽
Vol 2001
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pp. 57-57
Keyword(s):
The polyunsaturated fatty acids (PUFA) of the intramuscular phospholipids are the most significant lipids in the development of cooked beef flavour (Mottram and Edwards, 1983). In lamb, differences in n-6 and n-3 fatty acid composition have been shown to be a major factor influencing consumer perception and acceptability (Sañudo et al, 2000). Altering meat PUFA, especially n-3 fatty acids, to improve its value in human nutrition (COMA, 1994) may have effects on flavour and acceptability. The aim of this work was to evaluate differences in flavour perception when intramuscular fatty acid composition is changed in beef meat.
1985 ◽
Vol 834
(3)
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pp. 316-323
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1998 ◽
Vol 22
(6)
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pp. 1007-1021
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2001 ◽
Vol 90
(2)
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pp. 670-677
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1986 ◽
Vol 6
(12)
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pp. 1397-1409
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1965 ◽
Vol 6
(2)
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pp. 295-300
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1981 ◽
Vol 15
(2)
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pp. 119-128
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1992 ◽
Vol 31
(1)
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pp. 41-51
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2005 ◽
Vol 93
(6)
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pp. 829-833
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