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Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease
This review addresses the role of fat in beef palatability and healthfulness. Particular emphasis is placed on the content of oleic acid in beef, and how this increases with time when cattle are fed a grain-based diet. Oleic acid decreases the melting point of lipids from beef, increasing the percep...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5018501/ https://ncbi.nlm.nih.gov/pubmed/27621682 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.4.435 |
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