The effect of production system and age on concentrations of fatty acids in intramuscular fat of the longissimus and triceps brachii muscles of Angus-cross heifers

Meat Science

Volumn 70, Issue 4, 2005, Pages 597-603

  Purchas, R W ^a   Knight, T W ^b   Busboom, J R ^c  

^a MASSEY UNIVERSITY   (New Zealand)

^b AGRESEARCH GRASSLANDS   (New Zealand)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Beef; Conjugated linoleic acid; Fatty acids; Intramuscular fat; Omega 3 fatty acids; Pasture finished

Indexed keywords

CHOLESTEROL; FREEZING; HEALTH CARE; MEATS; MUSCLE; OILS AND FATS; PATIENT TREATMENT; TUMORS;

BEEF; CONJUGATED LINOLEIC ACID; INTRAMUSCULAR FAT; OMEGA-3 FATTY ACIDS; PASTURE FINISHED;

FATTY ACIDS;

BOS TAURUS;

EID: 33745385500     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.12.020     Document Type: Article

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