Natural antioxidants and lipid profile improvement in lamb meat products

Abstract

Paulo and Yana from the Meat and Meat Products Quality and Stability Laboratory -LaQueCa. I would also like to thank the institutions that made all this possible, to the Federal University of Vale do São Francisco (UNIVASF), for the release to study PhD in Pirassununga and Run the Experiment Abroad, to the University of São Paulo (USP)and Faculty of Animal Science and Food Engineering (FZEA), for the opportunity to make a dream come true and postgraduate at a reference institution and the Meat Technology Center at Ourense -Spain, for receiving me and making available all their physical and personal structure to running my whole thesis experiment. Finally, I would like to thank my family for the support without which none of this would be possible, especially my Mother (Carmelita) and my brothers (Cleane, Wayran, Clediany, Cledjany, Fagno and Cledja), thank you very much.