Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
作者： Nigel Scollan , Jean-François Hocquette , Karin Nuernberg , Dirk Dannenberger , Ian Richardson
DOI: 10.1016/J.MEATSCI.2006.05.002
关键词: Eicosapentaenoic acid 、 Rumen 、 Shelf life 、 Polyunsaturated fatty acid 、 Intramuscular fat 、 Biology 、 Vitamin E 、 Adipose tissue 、 Conjugated linoleic acid 、 Food science
摘要: … being “low in fat”. Marbling fat is an important meat quality trait in relation to juiciness, aroma and tenderness and is the fat depot of most interest in relation to fatty acid composition and …
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