Fat deposition, fatty acid composition and meat quality: A review.

By J. Wood, M. Enser, A. Fisher, G. Nute, P. Sheard, R. Richardson, S. Hughes, F. Whittington. Meat Science, 2008

2,636 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/11fd1a74692ee5e34789b2ba3e366854c31cbe83

How researchers see this paper

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

In Animal Science and Zoology

1. Jean-François Hocquette
2. D. Pethick
3. E. Webb
4. A. Zotte

In Nutrition and Dietetics

1. M. Doreau
2. Y. Chilliard
3. D. Pethick
4. In Memoriam
5. E. Webb

Citations in the corpus

• Enhancing fatty acid composition of milk and meat through animal feeding (2011, background): “Increasing fat deposition in muscle is due to an increase in TG whereas the phospholipid fraction is stable in ruminants and pigs as membrane components (Wood et al. 2008).”
• Forage Legumes for Grazing and Conserving in Ruminant Production Systems (2015, background): “The shelf-life of milk and meat products that contain a high concentration of polyunsaturated fatty acids can be protected by antioxidants, supplied through the animal’s diet or added at processing (Wood et al., 2008).”
• Rabbit farming for meat purposes (2014, background): “In rabbit meat, unsaturated fatty acids (UFA) account for approximately 60% of the total FA, and the quantity of polyunsaturated fatty acids (PUFA) that accounts for 27 to 33% of total FA is greater than that of other meats, including poultry (Wood et al., 2008).”
• Fats and fatty acids in human nutrition. Report of an expert consultation. (2010, background): “AA is present at low levels in meat, eggs, fish, algae and other aquatic plants (Wood et al., 2008; Ackman, 2008a).”
• Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. (2010, background): “…generally accepted that IMF positively influences flavour , juiciness, tenderness and/or firmness and the overall acceptability of meat in different species (Hodgson et al., 1991; Hovenier et al., 1993; Fernandez et al., 1999; Wood et al., 2008), although research results are quite controversial .”
• The influence of population density and duration of breeding on broiler chickens productivity and profitability (2010, neutral): “saturated and monounsaturated fatty acids, increases (Wood et al., 2008).”
• Nutritional Composition of Meat (2018, background): “In meat, fat content functions as energy deposits, protective padding in the skin and around organs especially heart and kidney as well as provides insulation against body temperature losses [19].”
• The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “Wood et al. (2008) also indicated that grass feeding has beneficial effects on the n-3 fatty acids, notably eicosapentaenoic acid (EPA; C20:5n-3) and docasahexaenoic acid (DHA; C22:6n-3).”
• Tissue Engineering for Clean Meat Production (2019, background): “Adipocytes and IMF IMF accounts for about 80% of the muscle fat, while the other 20% is found inside myofibers; its amount and fatty acid composition have a crucial role in meat quality, affecting meat juiciness, flavor, tenderness and nutritional value (Wood et al., 2008; Hocquette et al., 2010; Hu”