Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet-Reference-Cited by-同舟云学术

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Published:2017-11 Issue: Volume:235 Page:86-97
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mezgebo Gebrehawerya B.,Monahan Frank J.,McGee Mark,O'Riordan Edward G.,Richardson Ian R.,Brunton Nigel P.,Moloney Aidan P.

Funder

Teagasc

University College Dublin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18: 1 and conjugated linoleic acid profiles. Animal: An International Journal of Animal;Aldai;BioScience,2011

2. Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability;Alfaia;Food Chemistry,2009

3. Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipids and their fatty acids in the M. longissimus thoracis of lambs;Aurousseau;Meat Science,2004

4. Comparison of fatty acid and sensory profiles of beef from forage-fed cattle with retail USDA choice and select beef;Baublits;Journal of Muscle Foods,2006

5. Correlations and prediction equations for fatty acids and sensory characteristics of beef Longissmus rib steaks from forage-fed cattle and retail USDA choice and select rib steaks;Baublits;Journal of Muscle Foods,2009

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