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Fatty acid composition of muscle fat and enzymes of storage lipid synthesis in whole muscle from beef cattle

✍ Scribed by E. Chris Kazala; Fred J. Lozeman; Priya S. Mir; Jennifer L. Aalhus; Sheila M. Schmutz; Randall J. Weselake

Book ID
107487738
Publisher
Springer-Verlag
Year
2006
Tongue
English
Weight
120 KB
Volume
41
Category
Article
ISSN
0024-4201

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πŸ“œ SIMILAR VOLUMES

Fatty acid composition of muscle tissue
Fatty acid composition of muscle tissue from closely or completely trimmed beef steaks and roasts
✍ Kerm B. Harris; J.W. Savell; H.R. Cross πŸ“‚ Article πŸ“… 1991 πŸ› Elsevier Science 🌐 English βš– 594 KB

Fifteen beef carcasses (representing U.S. Choice and U.S. Select) were chosen to study the fatty acid composition of beef retail cuts. Fourteen cuts (in sets of three) were fabricated and assigned to one of three treatments: (1) 0.64 cm external fat remaining, raw; (2) 0.64 cm external fat remaining