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Effects of product type and fatty acid composition on shelf life of nutritionally modified beef
Published online by Cambridge University Press: 20 November 2017
Extract
Ruminant meat products have a relatively saturated fatty acid profile so lipid oxidation during the postmortem period, which could lead to off-odours and flavours and trigger undesirable colour changes, is usually minor. However, attempts to increase levels of PUFA in meat for health reasons could be compromised by increased lipid oxidation. This paper is a summary of recently completed work between University of Bristol and IGER on the links between fatty acid composition and oxidative stability in beef and seeks to draw general conclusions.
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- ISAE/BSAS
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- Copyright © The British Society of Animal Science 2003