Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition.
By L. Vatansever, Esra Kurt Klont, M. Enser, G. Nute, N. Scollan, J. Wood, R. Richardson. 2000
130 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/d062a890ef1ed43a4249128412966a98bea81e65
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
Citations in the corpus
- Meat fatty acid composition as affected by fatness and genetic factors: a review (2004, unknown): “Each point represents a treatment mean value from one of the following references: [8, 11, 18, 19, 23, 34, 38, 39, 44, 48, 49, 53, 57, 58, 66, 68–70, 74, 76, 83, 86, 90, 96].”
- Effects of fatty acids on meat quality: a review. (2004, methodology): “So studies such as that by Scollan, Choi et al. (2001a) and Vatansever et al. (2000) have usually not increased the P:S ratio in meat beyond the 0.1 level normally seen.”
- 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 (2005, background): “Changing the diet and fatty acid composition of meat may also affect sensory eating quality and colour and/or lipid stability of the meat during retail display (Vatansever et al., 2000).”
- Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: a review. (2009, background): “All meat was displayed under retail conditions at 4 °C (Vatansever et al., 2000).”
- Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “…in the forequarter meat of animals receiving the fish oil was reduced 20% but at 5.7 mg/kg muscle was still well above that recommended for optimum stability, yet longissimus steaks and minced forequarter muscle were less oxidatively stable than the other treatments (Vatansever et al., 2000).”