2016
DOI: 10.4314/sajas.v46i2.4
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Fatty acids, lipid and protein oxidation, metmyoglobin reducing activity and sensory attributes of <i>biceps femoris</i> muscle in goats fed a canola and palm oil blend

Abstract: The link between the consumption of saturated fatty acids of ruminant meat and the incidence of chronic diseases in humans substantiates efforts to modify its lipid profile. However, altering the lipid profile of ruminant meat could affect its quality attributes and shelf life. This study investigated the effect of a blend of 80% canola oil and 20% palm oil (BCPO) and post mortem ageing on lipid composition, antioxidant status, colour, metmyoglobin reducing activity (MRA) and lipid and protein oxidation in bic… Show more

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