Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions

Meat Science

Volumn 100, Issue , 2015, Pages 246-255

  Legako, J F ^a   Dinh, T T N ^b   Miller, M F ^c   Brooks, J C ^c  

^a UTAH STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

^c TEXAS TECH UNIVERSITY   (United States)

Author keywords

Beef; Fatty acids; Flavor precursor; Lipids; USDA quality grade

Indexed keywords

BEEF; LIPIDS; MEATS; MONOUNSATURATED FATTY ACIDS; POLYUNSATURATED FATTY ACIDS;

DRY MATTERS; FATTY ACID COMPOSITION; INTRAMUSCULAR FATS; LIPID FRACTIONS; NEUTRAL LIPID; POLAR LIPIDS; QUALITY GRADE; TWO-WAY INTERACTION;

FATTY ACIDS;

FATTY ACID; UNSATURATED FATTY ACID;

ANALYSIS; ANIMAL; BOVINE; CLASSIFICATION; COOKING; FOOD QUALITY; GOVERNMENT; HEAT; HUMAN; MEAT; STANDARDS; UNITED STATES;

ANIMALS; CATTLE; COOKING; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FOOD QUALITY; HOT TEMPERATURE; HUMANS; MEAT; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 84919360577     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.10.013     Document Type: Article

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