Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
Lamb meat is cooked using different methods which help to impart good taste, flavour and
aroma and they also improve the nutritional quality and ensure food safety. However …
aroma and they also improve the nutritional quality and ensure food safety. However …
Red meat (beef and sheep) products for an ageing population: a review
The global population is becoming older, and still, this cohort considers red meat (beef and
sheep meat) as an important staple in their diet. It is understood that the requirements from …
sheep meat) as an important staple in their diet. It is understood that the requirements from …
Game meat consumption—Conscious choice or just a game?
K Niewiadomska, M Kosicka-Gębska, J Gębski… - Foods, 2020 - mdpi.com
Game meat is constantly present on the European meat market, but a limited number of
consumers are interested in its consumption. Considering the unique features of wild animal …
consumers are interested in its consumption. Considering the unique features of wild animal …
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
Z Chen, Y Zhu, W Cao, L Zhou, C Zhang, X Qin… - Food Chemistry, 2022 - Elsevier
Processing stages play critical role in the nutrition and flavor changes of marine products.
This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis …
This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis …
Effects of marinades prepared from food industry by-products on quality and biosafety parameters of lamb meat
This study aimed to develop marinade formulas based on by-products from the dairy, berry,
and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and …
and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and …
Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum
This study compared the fatty acid and mineral concentrations of lamb meat that was
prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each …
prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each …
The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets
Introduction Lamb production systems are under increasing pressure to reduce their
environmental footprint, particularly emissions of greenhouse gases (GHGs) such as …
environmental footprint, particularly emissions of greenhouse gases (GHGs) such as …
Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds
VAP Cadavez, T Popova, R Bermúdez, K Osoro… - Small Ruminant …, 2020 - Elsevier
This study aimed to compare lamb meat composition from five Iberian breeds raised in their
typical rearing systems and to reveal trends in compositional meat attributes due to breed or …
typical rearing systems and to reveal trends in compositional meat attributes due to breed or …
The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without …
This study compared the effect of a novel perennial wheat forage and a conventional annual
wheat forage, fed to lambs with or without lucerne, on the quality and mineral profile of the …
wheat forage, fed to lambs with or without lucerne, on the quality and mineral profile of the …
Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems
Animal production factors can affect the fatty acid and volatile profile of lamb meat. The fatty
acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs …
acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs …