Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

Meat Science

Volumn 97, Issue 3, 2014, Pages 384-394

  Scollan, Nigel D ^a   Dannenberger, Dirk ^b   Nuernberg, Karin ^b   Richardson, Ian ^c   MacKintosh, Siân ^a   Hocquette, Jean Francois ^d   Moloney, Aidan P ^e  

^a ABERYSTWYTH UNIVERSITY   (United Kingdom)

^b LEIBNIZ INSTITUTE FOR FARM ANIMAL BIOLOGY FBN   (Germany)

^c UNIVERSITY OF BRISTOL   (United Kingdom)

^d UMR1213 HERBIVORES   (France)

^e ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Beef; Fatty acids; Health; Meat quality; Nutrition

Indexed keywords

BEEF; CHAINS; FATTY ACIDS; HEALTH; LIPIDS; NUTRITION; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

BIOHYDROGENATION; CONJUGATED LINOLEIC ACID; FATTY ACID ISOMERS; INTRAMUSCULAR FATS; MEAT QUALITY; OMEGA-3 POLYUNSATURATED FATTY ACIDS; SENSORY ATTRIBUTES; TRANS FATTY ACID;

MEATS;

BOS; BOVINAE;

FAT INTAKE; OMEGA 3 FATTY ACID;

ANALYSIS; ANIMAL; ANIMAL FOOD; BOVINE; DIET; DIET SUPPLEMENTATION; FAT INTAKE; HUMAN; MEAT; METABOLISM; NUTRITIONAL VALUE; PHARMACOLOGY; RUMINANT STOMACH; STANDARDS;

ANIMAL FEED; ANIMALS; CATTLE; DIET; DIETARY FATS; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; HUMANS; MEAT; NUTRITIVE VALUE; RUMEN;

EID: 84899081681     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.02.015     Document Type: Review

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