“…Feeding experiments show correlations between specific fatty acids and flavour (Oltra, Farmer, Moss, Gordon, & Birnie, 2010;Tikk et al, 2007), and model experiments with both beef and pork show that especially the ω3 fatty acids give negative notes to the meat (Jiang, Busboom, Nelson, & Mengarelli, 2011;Aaslyng & Schäfer, 2008). However, in pigs, different fatty acid compositions within common variations in feed only have a minor impact on the flavour of the fresh meat (Alonso et al, 2012;Hallenstvedt et al, 2012;Tikk et al, 2007).…”