Producing tender and flavoursome beef with enhanced nutritional characteristics
AP Moloney, MT Mooney, JP Kerry… - Proceedings of the …, 2001 - cambridge.org
The perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are
important quality criteria that influence the decision of a consumer to purchase beef. Beef …
important quality criteria that influence the decision of a consumer to purchase beef. Beef …
Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles
JS Elmore, DS Mottram, M Enser… - Journal of Agricultural …, 1999 - ACS Publications
The effect of n− 3 polyunsaturated fatty acids (PUFAs) in beef muscle on the composition of
the aroma volatiles produced during cooking was measured. The meat was obtained from …
the aroma volatiles produced during cooking was measured. The meat was obtained from …
Investigations on the Transfer from Diet and the Partitioning of Long-Chain n-3 Fatty Acids in Different Body Tissues of Ruminants
C Wolf - 2019 - research-collection.ethz.ch
Lipids function as structural components of cell membranes, energy storage and signalling
molecules. The polyunsaturated fatty acids (PUFA) of the n-3 and the n-6 fatty acid (FA) …
molecules. The polyunsaturated fatty acids (PUFA) of the n-3 and the n-6 fatty acid (FA) …