“…The use of antioxidants can prevent the oxidative deterioration of foods enriched with ω-3 PUFA, however, similar antioxidants exert different effects on food emulsions (Jacobsen, Let, Nielsen & Meyer, 2008). Previous papers have demonstrated that it is possible to develop new meat products rich in long chain ω-3 PUFA elaborated with pre-emulsified oils and adding artificial antioxidants for improving the nutritional properties of these products (Muguerza, Gimeno, Ansorena & Astiasaran, 2004;Valencia, Ansorena & Astiasaran, 2006;Lee, Faustman, Djordjevic, Faraji & Decker, 2006;Valencia, Ansorena & Astiasaran 2007).…”