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Can I read Effects of Product Type and Fatty Acid Composition on Shelf Life of Nutritionally Modified Beef on EtoBox?
Effects of Product Type and Fatty Acid Composition on Shelf Life of Nutritionally Modified Beef by R.I. Richardson; M. Enser; F.W. Whittington; K.G. Hallet; J.D. Wood; N.D. Scollan is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effects of Product Type and Fatty Acid Composition on Shelf Life of Nutritionally Modified Beef about?
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.
Who reads Effects of Product Type and Fatty Acid Composition on Shelf Life of Nutritionally Modified Beef?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- R.I. Richardson; M. Enser; F.W. Whittington; K.G. Hallet; J.D. Wood; N.D. Scollan
- Publisher
- Cambridge University Press; Cambridge University Press (CUP) (ISSN 1752-7562)
- Published
- 2003
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)