This study investigated the effects of chilled and frozen storage conditions on the fatty acid
profile and lipid oxidation in lamb M. longissimus lumborum (LL). Muscle LL (n= 360) were …

The physical and biochemical properties of pressurized longan juice at 500 MPa; 25 C for
30 min and pasteurized juice at 90 C for 2 min were investigated during storage at 4 C for 4 …

The changes of the fatty acid profile during frozen storage of Longissimus dorsi (LD) and
Semimembranosus (SM) muscles were studied in ram lambs according to the rearing …

This study revealed the possibility of manufacturing prefried lamb nuggets from low-value
cuts (flank) and evaluated the effect of formulation (50: 50 vs. 20: 80 of leg/flank cuts) and …

Eighteen Massese male lambs fed mainly with maternal milk were slaughtered at 11, 14 and
17 kg. Samples of Longissimus dorsi (LD), Triceps brachii (TB) and Semimembranosus (Sm) …

After slaughter, meat tissues lose their antioxidant defenses, and more complex oxidative
processes are initiated to form COPs-oxygenated derivatives of cholesterol. The oxysterol …

Meat quality and hygiene are perquisites for the marketing of meat and meat products. The
characteristics that form the quality characterisation of meat are not always perceived but …

Beef and lamb, collectively termed as red meat, are valuable sources of high-quality protein
(Williams, 2007), and their preservation throughout export as anoxic vacuum-packaged …