Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex

Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (<i>Aurantiochytrium limacinum</i>) on volatile compounds of cooked lamb meat....

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Bibliographic Details
Published in:	Foods
Main Authors:	Carmen Avilés-Ramírez, Montserrat Vioque Amor, Oliva Polvillo Polo, Alberto Horcada, Pilar Gómez-Cortés, Miguel Ángel de la Fuente, Nieves Núñez-Sánchez, Andrés Luis Martínez Marín
Format:	Article
Language:	English
Published:	MDPI AG 2022-07-01
Subjects:	lamb meat marine algae aroma flavour volatile organic compounds
Online Access:	https://www.mdpi.com/2304-8158/11/15/2193

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