Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits

Journal of Animal Science

Volumn 89, Issue 9, 2011, Pages 2849-2858

  Garmyn, A J ^a   Hilton, G G ^a   Mateescu, R G ^a   Morgan, J B ^a   Reecy, J M ^b   Tait, Jr ^b   Beitz, D C ^b   Duan, Q ^b   Schoonmaker, J P ^b   Mayes, M S ^b   Drewnoski, M E ^b   Liu, Q ^b   Vanoverbeke, D L ^c  

^a OKLAHOMA STATE UNIVERSITY   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Beef; Correlation; Nutrient composition; Palatability; Quality grade; Trained sensory panel

Indexed keywords

FATTY ACID; MINERAL;

ANIMAL; ARTICLE; BACK; CATTLE; CHEMISTRY; LIPID PEROXIDATION; MEAT; SKELETAL MUSCLE; STANDARD;

ANIMALS; BACK; CATTLE; FATTY ACIDS; LIPID PEROXIDATION; MEAT; MINERALS; MUSCLE, SKELETAL;

BOS;

EID: 80052658236     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2010-3497     Document Type: Article

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