Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition

Animal Science

Volumn 71, Issue 3, 2000, Pages 471-482

  Vatansever, L ^a,c   Kurt, E ^a,d   Enser, M ^a   Nute, G R ^a   Scollan, N D ^b   Wood, J D ^a   Richardson, R I ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b ABERYSTWYTH UNIVERSITY   (United Kingdom)

^c KAFKAS UNIVERSITY   (Turkey)

^d ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Beef; Flavour; Keeping quality; Lipid peroxidation; Meat quality; Polyenoic fatty acids

Indexed keywords

EID: 0034364131     PISSN: 13577298     EISSN: None     Source Type: Journal    
DOI: 10.1017/S135772980005548X     Document Type: Article

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