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Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum.
Holman, Benjamin W B; Fowler, Stephanie M; Bailes, Kristy L; Meyer, Richard G; Hopkins, David L; Clayton, Edward H.
Affiliation
  • Holman BWB; Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia. Electronic address: benjamin.holman@dpi.nsw.gov.au.
  • Fowler SM; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
  • Bailes KL; Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
  • Meyer RG; Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
  • Hopkins DL; Canberra, Australian Capital Territory 2903, Australia.
  • Clayton EH; Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
Meat Sci ; 201: 109192, 2023 Jul.
Article in En | MEDLINE | ID: mdl-37084549
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Selenium / Red Meat Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2023 Document type: Article Country of publication: Reino Unido
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Selenium / Red Meat Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2023 Document type: Article Country of publication: Reino Unido