2021
DOI: 10.1016/j.foodchem.2021.129770
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Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

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Cited by 27 publications
(9 citation statements)
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“…As other white meats, rabbit meat is generally low in both Fe and Zn [ 5 , 57 ]. Values of Fe and Zn in rabbit meat in the present study were similar to those published [ 52 ]. In addition, [ 58 ] found the considerably higher Fe content in meat (2.15 mg/100 g) of local rabbit breeds reared under an extensive production system.…”
Section: Discussionsupporting
confidence: 91%
See 1 more Smart Citation
“…As other white meats, rabbit meat is generally low in both Fe and Zn [ 5 , 57 ]. Values of Fe and Zn in rabbit meat in the present study were similar to those published [ 52 ]. In addition, [ 58 ] found the considerably higher Fe content in meat (2.15 mg/100 g) of local rabbit breeds reared under an extensive production system.…”
Section: Discussionsupporting
confidence: 91%
“…For example, Arg has a bitter and slightly sweet sensation, Ser is sweet with some sour and umami taste, Glu (a savoury AA) has a combination of sour and umami taste and Ala has a sweet and slightly umami taste [ 46 , 48 , 50 ]. On the basis of the found genotype- and sex-related differences in AA levels in rabbit meat of the present study, a certain variation in the flavour of meat can also be expected, since the intramuscular fat which is mainly linked to a meat flavour [ 51 , 52 ] is generally low in rabbits. These variations in the sensation of meat flavour can occur particularly after the processing of specific meat products.…”
Section: Discussionmentioning
confidence: 56%
“…Fatty acids determine the characteristics of beef, especially the fat quality and consumer acceptance parameters [85]. Among the fatty acids, oleic acid is critical for the taste and flavor of meat [86,87]. Lupin contains more than 35% of simple UFAs, with oleic acid being the predominant UFA [11].…”
Section: Discussionmentioning
confidence: 99%
“…The higher levels of MUFA and SFA compared to PUFA, are probably derived from the lipid composition of the meat product. In swine meat, the triglycerides are mainly constituted of high levels of saturated fatty acids instead of polyunsaturated (Ma & Sun, 2020;Navarro et al, 2021).…”
Section: Fatty Acids Profile Of Fresh Pork Sausage With Microencapsul...mentioning
confidence: 99%