Hamburger Patty Formulations Using Mh-Genotype Beef: Nutritional Quality and Sensory Properties
The lipid composition of meat intended for hamburger patties can be modified through genetic selection in cattle. Cattle carrying the F94L allele have been reported to produce leaner meat with a higher proportion of unsaturated fatty acids than those without this allele. However, evidence concerning...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2026-04-01
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| coleção: | Applied Sciences |
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| Acesso em linha: | https://www.mdpi.com/2076-3417/16/8/3770 |
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