| Effects of sheep production systems on oxidative storage stability of lean lamb patties. | |
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MedLine Citation:
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PMID: 22063430 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Rambouillet lambs were assigned to three production systems varying in physical environment and diet: RF (a new, raised-floor feeding structure, with animals fed a pelleted mixture of 85% oat hay, 7.5% barley and 7.5% molasses); FL (a feedlot, with animals fed high-concentrate rations); and P (a pasture, with animals given access to the pasture and a high-concentrate supplement). Lengths of time on feed were adjusted to produce similar final shorn weights for each system. Ground meat patties were made with knife-separable lean from hind legs and aerobically refrigerated. Fat content of patties was not significantly different between RF and FL or P, while total unsaturated fatty acid percentage was slightly lower (P<0.05) for RF treatment. Patty color (redness) was most stable for RF. Lipid oxidation in raw patties also was lower (P<0.05) for RF than FL, but oxidation in cooked patties was greater for RF. |
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Authors:
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Ki Soon Rhee; C J Lupton; Y A Ziprin; K C Rhee |
Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 65 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2003 Oct |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 701-6 Citation Subset: - |
Affiliation:
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Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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