Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies

Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worl...

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Bibliographische Detailangaben
Veröffentlicht in:Foods
Hauptverfasser: Juárez, Manuel, Lam, Stephanie, Bohrer, Benjamin M., Dugan, Michael E. R., Vahmani, Payam, Aalhus, Jennifer, Juárez, Ana, López-Campos, Oscar, Prieto, Nuria, Segura, Jose
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2021
Schlagworte:
Review
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8073878/
https://ncbi.nlm.nih.gov/pubmed/33923499
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040872
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