Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality.

By N. Scollan, Jean-François Hocquette, K. Nuernberg, D. Dannenberger, I. Richardson, A. Moloney. Meat Science, 2006

899 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b51c9f924c6b690bcb70147574c5fcf7a256aabe

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. G. Luciano
2. V. Vasta
3. Wim Verbeke
4. E. Webb

In Nutrition and Dietetics

1. Wim Verbeke
2. E. Webb

Citations in the corpus

• The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “directed at manipulating the fatty acid content of meat animals in order to increase n-3, essential fatty acids and conjugated linoleic acid (CLA) in animal fats (Enser et al., 1998; Raes et al., 2004; Scollan et al., 2006).”
• Nutritive value of forage legumes used for grazing and silage (2009, background): “The comparative effects of feeding a grass-based or concentrate-based ration on the fatty acid composition of muscle have been recently reviewed (Scollan et al., 2006).”
• Principle of Meat Aroma Flavors and Future Prospect (2012, background): “, linseed, sunflower oil and fish oil) to cattle [77, 78], although these works have achieved an increase in several ben‐ efit fatty acids however, the detrimental effects on meat flavor characteristics appeared due to higher levels of PUFA [79].”
• A fresh look at meat flavor. (2007, background): “Most attempts have been made using linseed, linseed oil, sunflower, sunflower oil, and fish oil (Mandell, Buchanan-Smith, Holub, & Campbell, 1997; Scollan et al., 2006).”
• The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality (2011, background): “Ruminant products are often blamed for their high content of saturated fatty acids (SFA) and the low content of polyunsaturated fatty acids (PUFA) (Scollan et al., 2006).”
• European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments (2014, methodology): “For further computational details, see Train (2003), Scarpa et al.”
• Red meat consumption: an overview of the risks and benefits. (2010, positive): “The ratio of PUFA to SFA (P:S) is approximately 0.11 in beef and 0.15 in lamb and much lower than the desired dietary ratio of 0.4, owing to the degree of biohydrogenation of unsaturated fatty acids in the rumen (Scollan et al., 2006).”