Consumers are becoming more aware of the relationships between diet and health and this
has increased consumer interest in the nutritional value of foods. This is impacting on the …

Fatty acid (FA) composition of intramuscular fat (IMF) in M. Longissimus dorsi (LD) was
measured in 72 steers from Angus (A), Charolais× Angus (CHA× A) and Holstein Argentine …

Plant extracts rich in polyphenols (PERP) could represent interesting alternative antioxidants
but their use in ruminants needs further investigation since the antioxidant capacity of PERP …

In ruminants, extensive ruminal biohydrogenation of unsaturated fatty acids (FA) results in
numerous cis and trans isomers of 18: 1 and of conjugated and non-conjugated 18: 2, the …

The effect of supplementing PUFA-rich cull cow diets with vitamin E (2.8 g/animal/day) or
vitamin E plus plant extracts rich in polyphenols (PERP)(126g/animal/day), for 101±3days …

Diets rich in n-3 polyunsaturated fatty acids (PUFA) improve the nutritional value of ruminant
products but also increase the risk of lipoperoxidation in plasma and tissues. The relative …

This study aimed to determine how ageing and cooking, each one applied to the beef meat
most suitable (pan-fried or grilled ribeye steak, braised chuck and fried or roasted rump …

Bovine meat is criticised for the bad nutritional image of its lipids and fatty acids. However,
with dairy products, beef is the major source of conjugated linoleic acid (CLA) which could …

Physicochemical characteristics and oxidative stability during storage were determined in
Gastrocnemius pars interna (GN) and Iliofiburalis (IF) muscles of Rhea americana. Glycolytic …

This book covers factors affecting meat quality from the growth of animals to the final
product. It discusses specific aspects of meat quality for beef, pork, and sheep. This …