ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
“High linoleic” meat with fat containing up to 20% linoleic acid was produced by feeding a protected lipid supplement to sheep and steers. A comparison was made of the frozen storage life of this meat and of conventional meat, packaged in sealed polyethylene film pouches and stored at -10°C or at -20°C. Peroxide development was much more rapid in adipose tissue from high linoleic meat stored at -10°C. Rate of peroxide development in high hnoleic meat was greatly decreased when stored at -20°C. Taste panel assessments indicated that high linoleic meat stored at -10°C developed rancid odors and flavors 2-3 times more rapidly than did conventional meat.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00718_41_4.x
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