Effect of sampling fat location and cooking on fatty acid composition of beef steaks

Meat Science

Volumn 84, Issue 1, 2010, Pages 86-92

  Jiang, T ^a   Busboom, J R ^a   Nelson, M L ^a   O'Fallon, J ^a   Ringkob, T P ^b   Joos, D ^b   Piper, K ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NEVADA   (United States)

Author keywords

Beef steak; Cooking; Fat location; Fatty acid composition

Indexed keywords

11-OCTADECENOIC ACID; CIS 9, TRANS 11 CONJUGATED LINOLEIC ACID; CIS-9, TRANS-11-CONJUGATED LINOLEIC ACID; CONJUGATED LINOLEIC ACID; FATTY ACID; OLEIC ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; VACCENIC ACID;

ABDOMINAL FAT; ABDOMINAL SUBCUTANEOUS FAT; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; FAT INTAKE; FOOD ANALYSIS; HISTOLOGY; MALE; MEAT; METHODOLOGY; SPECIES DIFFERENCE;

ABDOMINAL FAT; ANIMALS; CATTLE; COOKERY; DIETARY FATS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FOOD ANALYSIS; LINOLEIC ACIDS, CONJUGATED; MALE; MEAT; OLEIC ACIDS; SPECIES SPECIFICITY; SUBCUTANEOUS FAT, ABDOMINAL;

EID: 70349750484     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.025     Document Type: Article

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