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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

R.I. Richardson
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
M. Enser
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
F.W. Whittington
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
K.G. Hallet
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
J.D. Wood
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
N.D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, SY23 3EB, UK
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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.

Type
ISAE/BSAS
Copyright
Copyright © The British Society of Animal Science 2003

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References

Scollan, N.D., Choi, N.J., Kurt, E., Fisher, A.V., Enser, M. & Wood, J.D. 2001. Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. British Journal of Nutrition 85: 115124.Google Scholar
Scollan, N.D., Gulati, S., Wood, J.D. and Enser, M. 2002a. The effects of including ruminally protected lipid in the diet of Charolais steers on animal performance, carcass quality and the fatty acid composition of longissimus dorsi muscle . Proceedings of British Society of Animal Science, p9.Google Scholar
Scollan, N.D., Enser, M., Richardson, R.I., Nute, G.R., Fisher, A.V. & Wood, J.D. 2002b. Effect of forage legumes on the fatty acid composition of beef and other aspects of meat quality. Proceedings of the 48th International Congress of Meat Science and Technology, vol 1: 356357.Google Scholar