Effect of Changes in Intermuscular and Subcutaneous Fat Levels on Cholesterol Content of Raw and Cooked Beef Steaks

Journal of Food Science

Volumn 47, Issue 5, 1982, Pages 1638-1642

  RHEE, KI SOON ^a   DUTSON, THAYNE R ^a   SMITH, GARY C ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0004315520     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1982.tb05001.x     Document Type: Article

References (10)

1. Concentration and distribution of cholesterol in muscle and adipose tissue
2. Cholesterol content of foods
3. A simple method for the isolation and purification of total lipids from animal tissues
4. Cholesterol studies. 1. The cholesterol content of foods. Scand
5. Fat has less cholesterol than lean
6. Cholesterol content of raw and cooked beef longissimus muscles with different degrees of marbling
7. Cholesterol in subcutaneous and intramuscular lipid depots from bovine carcasses of different maturity and fatness