Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

Meat Science

Volumn 93, Issue 3, 2013, Pages 371-377

  Pavan, Enrique ^a,b   Duckett, Susan K ^a,c  

^a UNIVERSITY OF GEORGIA   (United States)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^c CLEMSON UNIVERSITY   (United States)

Author keywords

Beef; Fatty acid; Forage; Lipid; Pasture; Retail cut

Indexed keywords

FATTY ACID COMPOSITION; FORAGE; GROUND BEEF; HIGHLY-CORRELATED; LONGISSIMUS; NEGATIVE CORRELATION; PASTURE; RETAIL CUT;

BEEF; FATTY ACIDS; LIPIDS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

SALES;

FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; CATTLE; COMMERCIAL PHENOMENA; DIET; FAT INTAKE; MALE; MEAT; METABOLISM; POACEAE; SKELETAL MUSCLE;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; BODY COMPOSITION; CATTLE; COMMERCE; DIET; DIETARY FATS; FATTY ACIDS; MALE; MEAT; MUSCLE, SKELETAL; POACEAE;

EID: 84869995726     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.09.021     Document Type: Article

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