Producing tender and flavoursome beef with enhanced nutritional characteristics

Proceedings of the Nutrition Society

Volumn 60, Issue 2, 2001, Pages 221-229

  Moloney, A P ^a,b   Mooney, M T ^b   Kerry, J P ^c   Troy, D J ^b  

^a GRANGE RESEARCH CENTRE   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef; Fatty acids; Flavour; Healthiness; Tenderness

Indexed keywords

FATTY ACID; LINOLEIC ACID;

CATTLE; CONFERENCE PAPER; CONSUMER; DIET; FLAVOR; FOOD INDUSTRY; FOOD QUALITY; GENOTYPE; HUMAN; MEAT; NUTRITIONAL VALUE; VOLATILIZATION;

BOS TAURUS;

EID: 0035000219     PISSN: 00296651     EISSN: None     Source Type: Journal    
DOI: 10.1079/PNS200077     Document Type: Conference Paper

References (80)