Effects of fatty acids on meat quality: a review.

By J. Wood, R. Richardson, G. Nute, A. Fisher, M. Campo, E. Kasapidou, P. Sheard, M. Enser. Meat Science, 2004

2,491 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/49ae5094933e9ad7a655fbff679ecc751448a049

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In Animal Science and Zoology

1. V. Vasta
2. F. Villani
3. Danilo Ercolini
4. George - John Nychas
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In Nutrition and Dietetics

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Citations in the corpus

• Alternative feed resources and their effects on the quality of meat and milk from small ruminants (2008, background): “, 2001), and the FA composition of meat (Enser et al., 1998; Wood et al., 2003) and milk (Chilliard et al.”
• Regulation of Fat and Fatty Acid Composition in Beef Cattle (2009, neutral): “Stearic acid (18:0) is a primary determinant of fat hardness (i.e., lipid melting point; Smith et al., 1998; Wood et al., 2004; Chung et al., 2006b), so any dietary or production factor that enhances the conversion of stearic acid to oleic acid will increase fat softness.”
• The effects of genetic groups, nutrition, finishing systems and gender of Brazilian cattle on carcass characteristics and beef composition and appearance: a review. (2009, background): “The fatty acid 18:3 n-3 is considered strictly essential and the presence of this fatty acid is important due to the capacity to form other important fatty acids (Wood et al., 2003).”
• Bacterial populations and the volatilome associated to meat spoilage. (2015, background): “Meat odor is a sensory character that allows the identification of the 216 animal species and sometimes this is possible thanks to the occurrence of some specific key-VOCs 217 (Rødbotten et al., 2004; Wood et al., 2004; Rota and Schieberle, 2006).”
• Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: a review. (2009, background): “Enrichment of pork with n−3 LCPUFA may reduce the shelf life of the product, with off-odours and flavours and impaired meat colour resulting from oxidation of the PUFA (Wood et al., 2003).”
• Tissue Engineering for Clean Meat Production (2019, background): “Meat contains thousands of flavor molecules (Pearson and Dutson, 1994; Shahidi, 2012), including amino acids, hemoproteins (Nollet, 2012), sulfur and carbonyl compounds (Calkins and Hodgen, 2007), lipids (Shahidi, 2002; Wood et al., 2004), short peptides (Claeys et al.”
• The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “Carcass composition and consistency of meat quality Grass feeding has beneficial effects on the shelf life of meat products owing to the presence of antioxidants such as vitamin E (Wood et al., 2003), which may prevent autoxidation of poly-unsaturated fatty acids (PUFA) and improve visual carcass at”
• A Comprehensive Review on Lipid Oxidation in Meat and Meat Products (2019, background): “Therefore, fat content and composition are of major importance for consumers due to their importance for meat quality and nutritional value [3].”
• Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India (2011, background): “guidelines that recommend a PUFA/SFA ratio above 0.4 ( Wood et al. 2004 ).”
• The effect of feeding systems on the characteristics of products from small ruminants (2011, background): “, 2001) and the FA composition of meat (Wood et al., 2003), and milk as well as their flavour (Chilliard et al.”