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Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks

✍ Scribed by LISA M. HOELSCHER; J.W. SAVELL; S.B. SMITH; H.R. CROSS

Book ID
108813533
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
765 KB
Volume
53
Category
Article
ISSN
0022-1147

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Fatty acid composition of muscle tissue
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✍ 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