Safflower seed supplementation in lamb feed: effects upon fatty acid profile and quality of meat patty formulations

Safflower seed supplementation in lamb feed: effects upon fatty acid profile and quality of meat patty formulations

Abstract The aims of this study were to determine the fatty acid profile of meat from lambs fed with different levels of safflower seed (0%, 7.5%, and 15%) and, also, to compare the characteristics of the meat patties prepared from this lamb meat (LMP) with beef meat patties (BMP). The safflower see...

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Bibliographic Details
Main Authors: MITALLY RAYANA C. DE OLIVEIRA, LARISSA ECHEVERRIA, ANTONIO C. MARTINEZ, RAFAEL HENRIQUE T.B. DE GOES, JULIANA SCANAVACCA, BEATRIZ C.B. BARROS
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2021-02-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
unsaturated fatty acids
hamburger
cooking properties
composition
sensory attributes
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000501302&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000501302&tlng=en

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