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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 577 - 582 (6page)
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Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high level of PUFA and MUFA compared to other beef fat. Level and composition of intramuscular fat varies depending on breed and feeding regime. Literature suggests that the marbling is more complex than the development of subcutaneous fat and marbling not only provides good fatty acids but also contributes to the higher eating quality of beef. Finally, the current work emphasize that meat plays a pivotal role in nutritious diets, high quality marbled beef is not only of excellent eating quality but also contain more beneficial fatty acids.
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등록된 정보가 없습니다.
참고문헌 (37)
참고문헌 신청
Arihara, K. / 2006 / Strategies for designing novel functional meat products / Meat Sci 74:219~229
Bouvard, V. / 2015 / Carcinogenicity of consumption of red and processed meat / Lancet Oncol 16:1599~1600
Cabrera, M. C. / 2014 / An overview of the nutritional value of beef and lamb meat from South America / Meat Sci 98:435~444
S. H. Cho / 2005 / Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 18(12):1786~1793
De la Fuente, J. / 2009 / Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems / Meat Sci 82:331~337
Bouvard, V. / 2015 / Carcinogenicity of consumption of red and processed meat / Lancet Oncol 16:1599~1600
Cabrera, M. C. / 2014 / An overview of the nutritional value of beef and lamb meat from South America / Meat Sci 98:435~444
S. H. Cho / 2005 / Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 18(12):1786~1793
De la Fuente, J. / 2009 / Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems / Meat Sci 82:331~337
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