Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

Meat Science

Volumn 84, Issue 4, 2010, Pages 769-777

  Alfaia, Cristina M M ^a   Alves, Susana P ^b   Lopes, Anabela F ^a   Fernandes, Maria J E ^a   Costa, Ana S H ^a   Fontes, Carlos M G A ^a   Castro, Matilde L F ^c   Bessa, Rui J B ^a,b   Prates, José A M ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^b L INIA   (Portugal)

^c RESEARCH INSTITUTE FOR MEDICINES IMED ULISBOA   (Portugal)

Author keywords

Beef; CLA isomers; Cooking methods; Fatty acid composition

Indexed keywords

CONJUGATED LINOLEIC ACID; FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CATTLE; CHEMISTRY; COOKING; DIET; MALE; MEAT; NUTRITIONAL VALUE; PHYSIOLOGY; SKELETAL MUSCLE;

ADIPOSE TISSUE; ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; CATTLE; COOKERY; DIET; FATTY ACIDS; LINOLEIC ACIDS, CONJUGATED; MALE; MEAT; MUSCLE, SKELETAL; NUTRITIVE VALUE;

BOS;

EID: 76649126726     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.11.014     Document Type: Article

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