Omega-3 fatty acids affected human perception of ground beef negatively

Meat Science

Volumn 89, Issue 4, 2011, Pages 390-399

  Jiang, T ^a   Busboom, J R ^a   Nelson, M L ^a   Mengarelli, R ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

DHA; EPA; Ground beef palatability

Indexed keywords

DHA; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; EPA; GROUND BEEF; HUMAN PERCEPTION; NEGATIVE IMPACTS; OFF-FLAVORS; OLIVE OIL; OMEGA-3-FATTY ACIDS; SENSORY EVALUATION;

AIR POLLUTION CONTROL; UNSATURATED FATTY ACIDS; VEGETABLE OILS;

MEATS;

DOCOSAHEXAENOIC ACID; FOOD ADDITIVE; ICOSAPENTAENOIC ACID; OLIVE OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; CATTLE; COMPARATIVE STUDY; CONSUMER; COOKING; HUMAN; MEAT; SMELLING; STATISTICAL MODEL; TASTE;

ANIMALS; CATTLE; CONSUMER SATISFACTION; COOKING; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FOOD ADDITIVES; HUMANS; LINEAR MODELS; MEAT; OLFACTORY PERCEPTION; PLANT OILS; TASTE PERCEPTION;

EID: 80955179540     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.026     Document Type: Article

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