Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb

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• 作者：Aaron Ross Flakemore^a ; Bunmi Sherifat Malau-Aduli^b ; Peter David Nichols^a ; ^c ; Aduli Enoch Othniel Malau-Aduli^a ; ^d ; ^{Aduli.MalauAduli@utas.edu.au} ; ^{aduli.malauaduli@jcu.edu.au} ; ^{aduli40@yahoo.co.uk}
• 关键词：Lamb ; Nutrient retention ; Cooking ; Intramuscular fat ; Omega-3 fatty acids ; Sensory
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：79-87
• 全文大小：253 K
• 卷排序：123

文摘

Cooking is an important determinant of nutritional and sensory attributes of lamb. Cooked lamb provides health beneficial omega-3 fatty acids to the human diet. 3.4% intramuscular fat content in raw meat maintains satisfactory eating quality. An inverse relationship exists between meat nutritional value and eating quality.