Concepedia

Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat

Maria Teresa Moreira Osório, José Marı́a Zumalacárregui, Enrique A. Cabeza Herrera, Ana Cristina Figueira, Javier Mateo

Small Ruminant Research · 2008 · 62 citations · 37 references

DOI

Concepts

References

37

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

, , +9

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

, , +17

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 689 citations

, , +14

The role of triglycerides and phospholipids in the aroma of cooked beef

Donald S. Mottram, Robert A. Edwards · Journal of the Science of Food and Agriculture · 1983 · 282 citations

, , +17

Packaging alternatives to deliver fresh meats using short- or long-term distribution

L.E. Jeremiah · Food Research International · 2001 · 220 citations

, , +13