The labile lipid fraction of meat: From perceived disease and waste to health and opportunity

Meat Science

Volumn 92, Issue 3, 2012, Pages 210-220

  Mapiye, C ^a   Aldai, N ^b   Turner, T D ^a   Aalhus, J L ^a   Rolland, D C ^a   Kramer, J K G ^c   Dugan, M E R ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

^b UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Consumer; Diet; Fatty acid enriched meat; Meat lipid network

Indexed keywords

DISEASES; HEALTH; LIPIDS; MEATS; NUTRITION;

CARDIO-VASCULAR DISEASE; CONSUMER; FATTY ACID COMPOSITION; HEALTH PROMOTION; REGULATIONS AND POLICY; RESEARCH NETWORKS; THEORY AND PRACTICE; VALUE-ADDED PRODUCTION;

FATTY ACIDS;

FATTY ACID; LIPID;

ANIMAL; CANADA; DIET; DIET SUPPLEMENTATION; HEALTH; HEALTH CARE POLICY; HUMAN; MARKETING; MEAT; REVIEW;

ANIMALS; CANADA; DIET; FATTY ACIDS; FOOD, FORTIFIED; HEALTH; HUMANS; LIPIDS; MARKETING; MEAT; NUTRITION POLICY;

EID: 84863600744     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.03.016     Document Type: Review

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