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Effects of enriching goat meat with n − 3 polyunsaturated fatty acids on meat quality and stability

The effect of enriching goat meat with n − 3 polyunsaturated fatty acids (PUFA) on meat quality, sensory evaluation, and lipid oxidative stability at different postmortem aging times was investigated. Samples from longissimus thoracis muscle of Boer bucks (n = 24) fed diets containing 0% (control, L...

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Bibliographic Details
Main Authors: Abuelfatah, Kamaleldin, Abu Bakar @ Zakaria, Md Zuki, Goh, Yong Meng, Sazili, Awis Qurni
Format: Article
Language:English
Published: Elsevier 2016
Online Access:http://psasir.upm.edu.my/id/eprint/43438/1/Effects%20of%20enriching%20goat%20meat%20with%20n%20%E2%88%92%203%20polyunsaturated%20fatty%20acids%20on%20meat%20quality%20and%20stability.pdf
http://psasir.upm.edu.my/id/eprint/43438/
http://www.sciencedirect.com/science/article/pii/S0921448816300013
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http://psasir.upm.edu.my/id/eprint/43438/1/Effects%20of%20enriching%20goat%20meat%20with%20n%20%E2%88%92%203%20polyunsaturated%20fatty%20acids%20on%20meat%20quality%20and%20stability.pdf
http://psasir.upm.edu.my/id/eprint/43438/
http://www.sciencedirect.com/science/article/pii/S0921448816300013

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