Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds

By K. Nuernberg, D. Dannenberger, G. Nuernberg, K. Ender, J. Voigt, N. Scollan, J. Wood, G. Nute, R. Richardson. 2005

435 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “The intramuscular lipids of bulls contain approximately 2.8–3.2% of total trans 18:1 isomers (Nuernberg et al., 2005).”
The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “, 2009) and beef (Nuernberg et al., 2005; Resconi et al., 2010; Frylinck et al., 2013) in various countries, including countries in the European Union, USA, and South Africa.”
A fresh look at meat flavor. (2007, background): “Fishy off-flavor was significantly higher and overall flavor liking scores were significantly lower in meat from grass-finished cattle with increased 18:1trans isomers and, notably, CLAcis-9, trans-11 (Nuernberg et al., 2005).”
Principle of Meat Aroma Flavors and Future Prospect (2012, background): “Fishy off-flavor was significantly higher in meat from grass-finished cattle with increasing unsaturated fatty acids [76].”