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<!DOCTYPE html><html lang="en"><head><title data-react-helmet="true">Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef</title> <meta data-react-helmet="true" name="viewport" content="width=device-width, initial-scale=1, maximum-scale=5, viewport-fit=cover"/><meta data-react-helmet="true" property="og:site_name" content="scite.ai"/><meta data-react-helmet="true" property="og:type" content="website"/><meta data-react-helmet="true" property="twitter:card" content="summary_large_image"/><meta data-react-helmet="true" name="twitter:site" content="@scite"/><meta data-react-helmet="true" property="title" content="Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef"/><meta data-react-helmet="true" property="og:title" content="Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef"/><meta data-react-helmet="true" property="twitter:title" content="Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef"/><meta data-react-helmet="true" property="og:image" content="http://image.thum.io/get/ogImage/https://scite.ai/reports/fatty-acid-composition-and-interrelationships-33pKyZ?bannerClosed=true&onboardingOff=true&paywallOff=true&v=2"/><meta data-react-helmet="true" property="twitter:image" content="http://image.thum.io/get/ogImage/https://scite.ai/reports/fatty-acid-composition-and-interrelationships-33pKyZ?bannerClosed=true&onboardingOff=true&paywallOff=true&v=2"/><meta data-react-helmet="true" name="description" content="Supporting: 5, Contrasting: 1, Mentioning: 23 - Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef - Paván, E., Duckett, S. 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tabindex="0" href="/authors/e-pavan-rxQaZ6"><span>E. Paván</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-georgia-p26x">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/s-k-duckett-YZWmnE"><span>S. K. Duckett</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-georgia-p26x">2</a></sup></div><span> </span></div></div><a class="TitlePaper__helpMeCta___oNbp1 Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j TitlePaper__helpMeCta___oNbp1" tabindex="0" role="button">Help me understand this report</a></div></div><div class="ReportDropdown__dropdownMenuContainer___G8S6M"><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div><div><div class="ReportPanel__mainLayout___kuDP5"><div class="ReportPanel__filtersLayout___KAxUi"><div class="Filters__filters___FcFPI"><div class="Filters__loadingLayout___i7nI3" style="opacity:0;pointer-events:auto"><div data-testid="circle-spinner" class="CircleSpinner__sciteLoadingRing___nlTrH" style="width:80px;height:80px"><div class="CircleSpinner__ringComponent____iKPi" 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class=" css-1wy0on6"><style data-emotion="css 1u9des2-indicatorSeparator">.css-1u9des2-indicatorSeparator{-webkit-align-self:stretch;-ms-flex-item-align:stretch;align-self:stretch;width:1px;background-color:hsl(0, 0%, 80%);margin-bottom:8px;margin-top:8px;box-sizing:border-box;}</style><span class=" css-1u9des2-indicatorSeparator"></span><style data-emotion="css 1xc3v61-indicatorContainer">.css-1xc3v61-indicatorContainer{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-transition:color 150ms;transition:color 150ms;color:hsl(0, 0%, 80%);padding:8px;box-sizing:border-box;}.css-1xc3v61-indicatorContainer:hover{color:hsl(0, 0%, 60%);}</style><div class=" css-1xc3v61-indicatorContainer" aria-hidden="true"><style data-emotion="css 8mmkcg">.css-8mmkcg{display:inline-block;fill:currentColor;line-height:1;stroke:currentColor;stroke-width:0;}</style><svg height="20" width="20" viewBox="0 0 20 20" aria-hidden="true" focusable="false" class="css-8mmkcg"><path d="M4.516 7.548c0.436-0.446 1.043-0.481 1.576 0l3.908 3.747 3.908-3.747c0.533-0.481 1.141-0.446 1.574 0 0.436 0.445 0.408 1.197 0 1.615-0.406 0.418-4.695 4.502-4.695 4.502-0.217 0.223-0.502 0.335-0.787 0.335s-0.57-0.112-0.789-0.335c0 0-4.287-4.084-4.695-4.502s-0.436-1.17 0-1.615z"></path></svg></div></div></div></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Introduction</span></label><span><span>2</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Effect Of Animal Weight At Supplementation On Longissimus Mu</span></label><span><span>1</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Beef Differentials Offered By Rio Grande Do Sul Southern Br</span></label><span><span>1</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Lipid Profile Of Beef</span></label><span><span>1</span></span></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Citation Types"><div class="FilterCard__tooltip___q395i Tooltip__reference___hgPSY"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Citation Types </p><i class="FilterCard__icon___iqNMr fa fa-info-circle"></i></div></div><div class=""><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Supporting</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">5</span></div></div><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Mentioning</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">23</span></div></div><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Contrasting</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">1</span></div></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Year Published"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Year Published </p></div><div class="Filters__yearRange___mtpTm"><div class="CitationsYearBarChart__barChartContainer___fOCtc"><div class="CitationsYearBarChart__barChart___J1Zgl"><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:2.4rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:0rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:2.4rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:4.8rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:3.8039100017307743rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:0rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:2.4rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:0rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:11.11111111111111%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:2.4rem"></div></div></div></div></div><div><div aria-disabled="false" class="undefined InputRangeFilter__range___i8qUt"><span class="InputRangeFilter__hide___cvWG2 input-range__label--min"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2013</span></span><div class="InputRangeFilter__track___Fdwrd input-range__track--background"><div style="left:0%;width:100%" class="InputRangeFilter__track___Fdwrd InputRangeFilter__activeTrack___Xb3wK"></div><span class="input-range__slider-container" style="position:absolute;left:0%"><span class="InputRangeFilter__label___uyn35 InputRangeFilter__labelValue___vCEiN InputRangeFilter__labelBottom___LxO3k"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2013</span></span><div aria-valuemax="2021" aria-valuemin="2013" aria-valuenow="2013" class="InputRangeFilter__slider___CpeJ9" draggable="false" role="slider" tabindex="0"></div></span><span class="input-range__slider-container" style="position:absolute;left:100%"><span class="InputRangeFilter__label___uyn35 InputRangeFilter__labelValue___vCEiN InputRangeFilter__labelBottom___LxO3k"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2021</span></span><div aria-valuemax="2021" aria-valuemin="2013" aria-valuenow="2021" class="InputRangeFilter__slider___CpeJ9" draggable="false" role="slider" tabindex="0"></div></span></div><span class="InputRangeFilter__hide___cvWG2 input-range__label--max"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2021</span></span></div></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Publication Types"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Publication Types </p></div><div><style data-emotion="css b62m3t-container">.css-b62m3t-container{position:relative;box-sizing:border-box;}</style><div class=" css-b62m3t-container"><style data-emotion="css 7pg0cj-a11yText">.css-7pg0cj-a11yText{z-index:9999;border:0;clip:rect(1px, 1px, 1px, 1px);height:1px;width:1px;position:absolute;overflow:hidden;padding:0;white-space:nowrap;}</style><span id="react-select-4871-live-region" class="css-7pg0cj-a11yText"></span><span aria-live="polite" aria-atomic="false" aria-relevant="additions text" class="css-7pg0cj-a11yText"></span><style data-emotion="css 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class=" css-1wy0on6"><style data-emotion="css 1u9des2-indicatorSeparator">.css-1u9des2-indicatorSeparator{-webkit-align-self:stretch;-ms-flex-item-align:stretch;align-self:stretch;width:1px;background-color:hsl(0, 0%, 80%);margin-bottom:8px;margin-top:8px;box-sizing:border-box;}</style><span class=" css-1u9des2-indicatorSeparator"></span><style data-emotion="css 1xc3v61-indicatorContainer">.css-1xc3v61-indicatorContainer{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-transition:color 150ms;transition:color 150ms;color:hsl(0, 0%, 80%);padding:8px;box-sizing:border-box;}.css-1xc3v61-indicatorContainer:hover{color:hsl(0, 0%, 60%);}</style><div class=" css-1xc3v61-indicatorContainer" aria-hidden="true"><style data-emotion="css 8mmkcg">.css-8mmkcg{display:inline-block;fill:currentColor;line-height:1;stroke:currentColor;stroke-width:0;}</style><svg height="20" width="20" viewBox="0 0 20 20" aria-hidden="true" focusable="false" class="css-8mmkcg"><path d="M4.516 7.548c0.436-0.446 1.043-0.481 1.576 0l3.908 3.747 3.908-3.747c0.533-0.481 1.141-0.446 1.574 0 0.436 0.445 0.408 1.197 0 1.615-0.406 0.418-4.695 4.502-4.695 4.502-0.217 0.223-0.502 0.335-0.787 0.335s-0.57-0.112-0.789-0.335c0 0-4.287-4.084-4.695-4.502s-0.436-1.17 0-1.615z"></path></svg></div></div></div></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Article</span></label><span><span>8</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Book</span></label><span><span>1</span></span></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div 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0-1.615z"></path></svg></div></div></div></div></div></div><div class="CitationsHeader__settingsButtonLayout___SCS1l"><button class="SettingsButton__btn___P6KmW Button__btn___k1xtO Button__btn--transparent___XnBIC Button__size--medium___yX63r Button__tiny___hya9X" aria-label="Settings button"><i class="SettingsButton__icon___w15lK fa fa-sliders-h"></i><span>Settings</span></button></div></div><div class="PapersList__citationList___nW0RR"><div style="opacity:1;pointer-events:auto"><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…In agreement with these observations, <cite data-doi="10.2527/2005.8351167x">Noci et al (2005)</cite> observed that increasing days on pasture prior to slaughter reduce n-6/n-3 ratio. However, due to a limited elongation of C18:3n-3 <cite data-doi="10.1016/j.meatsci.2008.05.029">(Webb and O'Neill, 2008)</cite> and in agreement with <cite class="target" data-doi="10.1016/j.meatsci.2012.09.021">Pavan and Duckett (2013)</cite>, C18:3n-3/n-3 ratio was positively associated with total muscle fatty acid content. Therefore leaner animals 1 1.5 2 2.5 0 0.5 1 1.5 2 2.5 Longissimus muscle n-6/ n-3 ratio Dietary n-6/n-3 ratio would have a better n-3 PUFA profile for human consumption.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: Effect Of Animal Weight At Supplementation On Longissimus Mu</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: 77%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" href="https://scite.ai/reports/animal-performance-carcass-characteristics-and-AgwdVa" tabindex="0" role="link" target="_blank" rel="noopener noreferrer"><h3 class="Paper__title___WkJQP">Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/l-b-pouzo-GDnNVJ"><span>Pouzo</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/national-university-of-mar-del-Jll0">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/n-fanego-9gQWwE"><span>Fanego</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/comision-de-investigaciones-cientificas-LpVY5">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/f-j-santini-nae0gd"><span>Santini</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/national-agricultural-technology-institute-pneEb">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> 2015</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/livestock-science-gZky1"><em>Livestock Science</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/animal-performance-carcass-characteristics-and-AgwdVa"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">15</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">1</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">4</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1016/j.livsci.2015.05.034" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr Abstract__noAbstract___b7A9r PaperCard__abstract___lR5RS Paragraph__body____m5FY">No abstract</p></div></div></div><div class="PaperCard__menu___wXkM0"><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PapersList__paywalledCites___XIuJQ"><div class="PapersList__paperCardsLayout___dtzN9"><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…In agreement with these observations, <cite data-doi="10.2527/2005.8351167x">Noci et al (2005)</cite> observed that increasing days on pasture prior to slaughter reduce n-6/n-3 ratio. However, due to a limited elongation of C18:3n-3 <cite data-doi="10.1016/j.meatsci.2008.05.029">(Webb and O'Neill, 2008)</cite> and in agreement with <cite class="target" data-doi="10.1016/j.meatsci.2012.09.021">Pavan and Duckett (2013)</cite>, C18:3n-3/n-3 ratio was positively associated with total muscle fatty acid content. Therefore leaner animals 1 1.5 2 2.5 0 0.5 1 1.5 2 2.5 Longissimus muscle n-6/ n-3 ratio Dietary n-6/n-3 ratio would have a better n-3 PUFA profile for human consumption.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: Effect Of Animal Weight At Supplementation On Longissimus Mu</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: 77%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" href="https://scite.ai/reports/animal-performance-carcass-characteristics-and-AgwdVa" tabindex="0" role="link" target="_blank" rel="noopener noreferrer"><h3 class="Paper__title___WkJQP">Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/l-b-pouzo-GDnNVJ"><span>Pouzo</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/national-university-of-mar-del-Jll0">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/n-fanego-9gQWwE"><span>Fanego</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/comision-de-investigaciones-cientificas-LpVY5">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/f-j-santini-nae0gd"><span>Santini</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/national-agricultural-technology-institute-pneEb">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> 2015</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/livestock-science-gZky1"><em>Livestock Science</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/animal-performance-carcass-characteristics-and-AgwdVa"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">15</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">1</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">4</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1016/j.livsci.2015.05.034" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr Abstract__noAbstract___b7A9r PaperCard__abstract___lR5RS Paragraph__body____m5FY">No abstract</p></div></div></div><div class="PaperCard__menu___wXkM0"><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…Additionally, the consumption of high-oleic acid ground beef increases HDL-cholesterol concentration (<cite data-doi="10.3945/jn.110.136085">Gilmore et al , 2011</cite>). Therefore, a higher proportion of oleic acid in beef is desirable (<cite class="target" data-doi="10.1016/j.meatsci.2012.09.021">Pavan and Duckett, 2013</cite>). In this regard, it is essential to obtain the fatty acid profile of all major beef muscles to make conclusive and comprehensive statements regarding the role of beef fat in health.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: Introduction</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: 99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" href="https://scite.ai/reports/fatty-acid-profiles-of-ten-yDWp6M" tabindex="0" role="link" target="_blank" rel="noopener noreferrer"><h3 class="Paper__title___WkJQP">Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1<sup>++</sup> and 2) Hanwoo Steers</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/young-hwa-hwang-eja1Qp"><span>Hwang</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/gyeongsang-national-university-4LOR">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/seon-tea-joo-vJAEnO"><span>Joo</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/gyeongsang-national-university-4LOR">2</a></sup></div><span> </span></div><span> 2016</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/korean-journal-for-food-science-V0OLZ"><em>Korean Journal for Food Science of Animal Resources</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/fatty-acid-profiles-of-ten-yDWp6M"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">31</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">6</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">27</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">1</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.5851/kosfa.2016.36.5.679" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1++) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…Lipid oxidation involves a free radical chain reaction with unsaturated fatty acids including linoleic, linolenic, arachidonic, palmitic and oleic in beef <cite class="target" data-doi="10.1016/j.meatsci.2012.09.021">(Pavan & Duckett, 2013)</cite> to produce various alcohols, aldehydes, and ketones responsible for rancidity in beef <cite data-doi="10.1007/s13197-014-1447-y">(Saraiva, Oliveira, Silva, Martins, Ventanas, & García, 2015;</cite><cite data-doi="10.1111/j.1745-4522.1998.tb00112.x">Shahidi, & Alexander 1998)</cite>. Volatile aldehydes e.g.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: Introduction</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: 99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" href="https://scite.ai/reports/effect-of-green-tea-on-Q0QeOQ" tabindex="0" role="link" target="_blank" rel="noopener noreferrer"><h3 class="Paper__title___WkJQP">Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/nahathai-stapornkul-lWbxRr"><span>Stapornkul</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/california-state-university-northridge-JneD">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/tatiana-r-prytkova-vyd5J4"><span>Prytkova</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/chapman-university-g2n9">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/lilian-were-4L1x3P"><span>Were</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/chapman-university-g2n9">3</a></sup></div><span> </span></div><span> 2016</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/food-research-international-vJY3v"><em>Food Research International</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/effect-of-green-tea-on-Q0QeOQ"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">14</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">2</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">13</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1016/j.foodres.2016.01.016" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>Stapornkul, N., Prytkova, T., Were, L., 2016. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Email address: were@chapman.edu A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPTThe interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage.The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan fluorescence and thiol content. The results suggested that green tea enhances the binding of bovine SP and MP to lipid oxidation products. The results also suggested that green tea can decrease rancidity by directly binding lipid oxidation products.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div></div></div></div><div class="PapersList__loading___Yxc5F" style="opacity:0;pointer-events:none"><div data-testid="circle-spinner" class="CircleSpinner__sciteLoadingRing___nlTrH" style="width:80px;height:80px"><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div></div></div></div></div></div></div></div></div></div></div><div class="Footer__layout___jrAhC"><div class="Footer__mainLayout___MVOfi"><div class="Footer__aboutContainer___TwE0S"><img width="128px" height="41px" alt="scite logo" src="https://cdn.scite.ai/assets/images/logo.svg"/><p class="Paragraph__body____m5FY">scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.</p><div class="Footer__contact___DGc_M"><h6 class="Header__h6___QzBvp">Contact Info</h6><div><p class="Footer__address___VMUTY Paragraph__body____m5FY">customersupport@researchsolutions.com</p><p class="Footer__address___VMUTY Paragraph__body____m5FY">10624 S. 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However, due to a limited elongation of C18:3n-3 \u003Ccite data-doi=\"10.1016\u002Fj.meatsci.2008.05.029\"\u003E(Webb and O'Neill, 2008)\u003C\u002Fcite\u003E and in agreement with \u003Ccite data-doi=\"10.1016\u002Fj.meatsci.2012.09.021\"\u003EPavan and Duckett (2013)\u003C\u002Fcite\u003E, C18:3n-3\u002Fn-3 ratio was positively associated with total muscle fatty acid content. Therefore leaner animals 1 1.5 2 2.5 0 0.5 1 1.5 2 2.5 Longissimus muscle n-6\u002F n-3 ratio Dietary n-6\u002Fn-3 ratio would have a better n-3 PUFA profile for human consumption.","lang":"en","langConfidence":"0.9399999976158142","refLocation":"b50\u002F1","memberId":78,"selfCites":[],"snippetHidden":false},{"id":1434236645,"source":"10.5851\u002Fkosfa.2016.36.5.679","target":"10.1016\u002Fj.meatsci.2012.09.021","negative":0.008207624964416026,"positive":0.008367905393242836,"neutral":1,"section":"introduction","type":"mentioning","typeConfidence":1,"snippet":"Additionally, the consumption of high-oleic acid ground beef increases HDL-cholesterol concentration (\u003Ccite data-doi=\"10.3945\u002Fjn.110.136085\"\u003EGilmore et al , 2011\u003C\u002Fcite\u003E). Therefore, a higher proportion of oleic acid in beef is desirable (\u003Ccite data-doi=\"10.1016\u002Fj.meatsci.2012.09.021\"\u003EPavan and Duckett, 2013\u003C\u002Fcite\u003E). In this regard, it is essential to obtain the fatty acid profile of all major beef muscles to make conclusive and comprehensive statements regarding the role of beef fat in health.","lang":"en","langConfidence":"0.8899999856948853","refLocation":"r016\u002F1","memberId":3872,"selfCites":[],"snippetHidden":false},{"id":1035380227,"source":"10.1016\u002Fj.foodres.2016.01.016","target":"10.1016\u002Fj.meatsci.2012.09.021","negative":0.019825237244367598,"positive":0.01035414170473814,"neutral":1,"section":"introduction","type":"mentioning","typeConfidence":1,"snippet":"Lipid oxidation involves a free radical chain reaction with unsaturated fatty acids including linoleic, linolenic, arachidonic, palmitic and oleic in beef \u003Ccite data-doi=\"10.1016\u002Fj.meatsci.2012.09.021\"\u003E(Pavan & Duckett, 2013)\u003C\u002Fcite\u003E to produce various alcohols, aldehydes, and ketones responsible for rancidity in beef \u003Ccite data-doi=\"10.1007\u002Fs13197-014-1447-y\"\u003E(Saraiva, Oliveira, Silva, Martins, Ventanas, & García, 2015;\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1111\u002Fj.1745-4522.1998.tb00112.x\"\u003EShahidi, & Alexander 1998)\u003C\u002Fcite\u003E. Volatile aldehydes e.g.","lang":"en","langConfidence":"0.7599999904632568","refLocation":"b24\u002F1","memberId":78,"selfCites":[],"snippetHidden":false},{"id":997045686,"source":"10.17765\u002F2176-9168.2017v10n2p312-341","target":"10.1016\u002Fj.meatsci.2012.09.021","negative":0.029815562814474103,"positive":0.017651600763201714,"neutral":1,"section":"beef differentials offered by rio grande do sul southern br","type":"mentioning","typeConfidence":1,"snippet":"While the first help to reduce the risk of coronary heart disease, the CLA is said to have anticarcinogenic properties \u003Ccite data-doi=\"10.1016\u002Fj.meatsci.2012.09.021\"\u003E(Pavan and Duckett, 2013)\u003C\u002Fcite\u003E. Moreover, European consumers for Uruguayan beef had higher acceptance for beef produced only in pastures with low supplementation levels ( \u003Ccite data-doi=\"10.1016\u002Fj.meatsci.2013.04.004\"\u003EREALINI et al, 2013)\u003C\u002Fcite\u003E, which is produced in similar conditions as in Rio Grande do Sul.","lang":"en","langConfidence":"0.949999988079071","refLocation":"b23\u002F1","memberId":7170,"selfCites":[],"snippetHidden":false},{"id":1434236240,"source":"10.5851\u002Fkosfa.2016.36.5.577","target":"10.1016\u002Fj.meatsci.2012.09.021","negative":0.012730534002184867,"positive":0.0063955108635127544,"neutral":1,"section":"lipid profile of beef","type":"mentioning","typeConfidence":1,"snippet":"In general fatty acid in beef varies depending on the genotype, muscle type and feeding regime (\u003Ccite data-doi=\"10.1016\u002Fj.meatsci.2013.03.033\"\u003EMapiye et al ., 2013\u003C\u002Fcite\u003E). \u003Ccite data-doi=\"10.1016\u002Fj.meatsci.2012.09.021\"\u003EPavan and Duckett (2013)\u003C\u002Fcite\u003E studied fatty acid profile of eight retail cuts (eye of round, ribeye, top round, striploin, tenderloin, top-sirloin, underblade, ground beef) from grass-fed steers. They reported that the total fatty acids on fresh basis ranges from 1.31-11.08 mg\u002F100 g in retail cuts studied with saturated fatty acids, mono unsaturated fatty acids and poly unsaturated fatty acids ranging from 41.49 to 48.95%, 33.92 to 35.86% and 1.99 to 6.87%, respectively.","lang":"en","langConfidence":"0.9200000166893005","refLocation":"r025\u002F1","memberId":3872,"selfCites":[],"snippetHidden":false},{"source":"10.1002\u002Fjsfa.9508","target":"10.1016\u002Fj.meatsci.2012.09.021","selfCites":[],"dataSource":"CR"},{"source":"10.1002\u002Fjssc.201300738","target":"10.1016\u002Fj.meatsci.2012.09.021","selfCites":[],"dataSource":"CR"},{"source":"10.1016\u002Fb978-0-08-100593-4.00028-x","target":"10.1016\u002Fj.meatsci.2012.09.021","selfCites":[],"dataSource":"CR"},{"source":"10.1016\u002Fj.foodcont.2020.107820","target":"10.1016\u002Fj.meatsci.2012.09.021","selfCites":[],"dataSource":"CR"}],"citationTallies":{"10.17765\u002F2176-9168.2017v10n2p312-341":{"total":0,"supporting":0,"contradicting":0,"mentioning":0,"unclassified":0,"doi":"10.17765\u002F2176-9168.2017v10n2p312-341","citingPublications":4},"10.1016\u002Fj.foodres.2016.01.016":{"total":15,"supporting":2,"contradicting":0,"mentioning":13,"unclassified":0,"doi":"10.1016\u002Fj.foodres.2016.01.016","citingPublications":14},"10.1016\u002Fj.livsci.2015.05.034":{"total":8,"supporting":1,"contradicting":0,"mentioning":4,"unclassified":3,"doi":"10.1016\u002Fj.livsci.2015.05.034","citingPublications":15},"10.5851\u002Fkosfa.2016.36.5.577":{"total":31,"supporting":0,"contradicting":0,"mentioning":30,"unclassified":1,"doi":"10.5851\u002Fkosfa.2016.36.5.577","citingPublications":66},"10.5851\u002Fkosfa.2016.36.5.679":{"total":34,"supporting":6,"contradicting":1,"mentioning":27,"unclassified":0,"doi":"10.5851\u002Fkosfa.2016.36.5.679","citingPublications":31},"10.1002\u002Fjsfa.9508":{"total":14,"supporting":1,"contradicting":0,"mentioning":13,"unclassified":0,"doi":"10.1002\u002Fjsfa.9508","citingPublications":23},"10.1002\u002Fjssc.201300738":{"total":14,"supporting":0,"contradicting":0,"mentioning":14,"unclassified":0,"doi":"10.1002\u002Fjssc.201300738","citingPublications":20},"10.1016\u002Fb978-0-08-100593-4.00028-x":{"total":23,"supporting":0,"contradicting":0,"mentioning":17,"unclassified":6,"doi":"10.1016\u002Fb978-0-08-100593-4.00028-x","citingPublications":30},"10.1016\u002Fj.foodcont.2020.107820":{"total":4,"supporting":1,"contradicting":0,"mentioning":3,"unclassified":0,"doi":"10.1016\u002Fj.foodcont.2020.107820","citingPublications":7}},"metadata":{"totalCitationCount":29,"restrictedCitationCount":5,"distinctSourceCount":33},"papers":{"10.17765\u002F2176-9168.2017v10n2p312-341":{"id":136980917,"doi":"10.17765\u002F2176-9168.2017v10n2p312-341","slug":"local-beef-production-what-rio-EQmarb","type":"journal-article","title":"Local Beef Production: What Rio Grande Do Sul Is Waiting For?","abstract":"This research aims to verify the municipalities where it might be interesting to invest in a local beef production in the State of Rio Grande do Sul (RS), southern Brazil. The data analyzed combine the cattle units slaughtered and the estimated beef consumption in each municipality. These indicators were used to identify the capacity of each location to meet the local beef demand. This data were associated to the map of RS by the Quantum GIS 1.8 Lisboa software. The most prominent regions were located at the western frontier, at the southeast Campanha, and at the northeast mountain region of the State. The cattle units slaughtered produced at the municipalities of Aceguá, Pedras Altas, Machadinho, São Valentim, Quatro Irmãos and Sagrada Família is very high, surpassing the municipality's capacity to absorb it. On the other hand, many municipalities have sufficient productions or little surplus to attend the local beef demand, such as Alegrete, in which a local beef production might benefit a higher number of small producers, but other municipalities also seem to have potential for assisting familiar farmers with this strategy such as Dom Pedrito, Bagé, Santa Maria and Pelotas.\nKEY WORDS:Alternative food supply chain; Cattle; Product differentiation; Rural development; Short supply chain.\nPRODUÇÃO LOCAL DE CARNE BOVINA: O QUE O RIO GRANDE DO SUL ESTÁ ESPERANDO?RESUMO: Esta pesquisa tem como objetivo verificar os municípios onde pode ser interessante investir na produção de carne local no Estado do Rio Grande do Sul, ao sul do Brasil. Os dados analisados combinam o número de bovinos abatidos em cada município com o seu consumo de carne bovina estimado. Estes indicadores foram utilizados para identificar a capacidade de cada local para atender sua demanda","authors":[{"family":"Oliveira","given":"Tamara Esteves de","affiliation":"Universidade Federal do Rio Grande do Sul","authorSlug":"tamara-esteves-de-oliveira-lXElxE","authorName":"Tamara Esteves de Oliveira","authorID":"8901436","authorSequenceNumber":1,"affiliationSlug":"universidade-federal-do-rio-grande-ddmj","affiliationID":"20762"},{"family":"Freitas","given":"David Santos de","affiliation":"Universidade do Vale do Rio dos Sinos","authorSlug":"david-santos-de-freitas-lXDLLm","authorName":"David Santos de Freitas","authorID":"10842136","authorSequenceNumber":2,"affiliationSlug":"universidade-do-vale-do-rio-8pex","affiliationID":"21321"}],"keywords":["Alternative food supply chain","Cattle","Product differentiation","Rural development","Short supply chain"],"year":2017,"shortJournal":"Rev. Agro. Amb.","publisher":"Centro Universitario de Maringa","issue":"2","volume":"10","page":"312","retracted":false,"memberId":7170,"issns":["2176-9168","1981-9951"],"editorialNotices":[],"journalSlug":"revista-em-agronegocio-e-meio-kejzX","journal":"Revista Em Agronegócio E Meio Ambiente","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1016\u002Fj.foodres.2016.01.016":{"id":68149760,"doi":"10.1016\u002Fj.foodres.2016.01.016","slug":"effect-of-green-tea-on-Q0QeOQ","type":"journal-article","title":"Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle","abstract":"Stapornkul, N., Prytkova, T., Were, L., 2016. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Email address: were@chapman.edu\nA C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPTThe interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage.The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan fluorescence and thiol content. The results suggested that green tea enhances the binding of bovine SP and MP to lipid oxidation products. The results also suggested that green tea can decrease rancidity by directly binding lipid oxidation products.","authors":[{"family":"Stapornkul","given":"Nahathai","affiliation":"California State University, Northridge","authorSlug":"nahathai-stapornkul-lWbxRr","authorName":"Nahathai Stapornkul","authorID":"24264536","authorSequenceNumber":1,"affiliationSlug":"california-state-university-northridge-JneD","affiliationID":"15267"},{"family":"Prytkova","given":"Tatiana R.","affiliation":"Chapman University","authorSlug":"tatiana-r-prytkova-vyd5J4","authorName":"Tatiana R. Prytkova","authorID":"7866053","authorSequenceNumber":2,"affiliationSlug":"chapman-university-g2n9","affiliationID":"10158"},{"family":"Were","given":"Lilian","affiliation":"Chapman University","authorSlug":"lilian-were-4L1x3P","authorName":"Lilian Were","authorID":"6910042","authorSequenceNumber":3,"affiliationSlug":"chapman-university-g2n9","affiliationID":"10158"}],"keywords":["Part of the Amino Acids","Peptides","and Proteins Commons","Animal Structures Commons","Botany Commons","Dairy Science Commons","Food Chemistry Commons","Food Microbiology Commons","Lipids Commons","Meat Science Commons","Molecular","Genetic","and Biochemical Nutrition Commons","Other Nutrition Commons","Other Plant Sciences Commons","Plant Biology Commons","and the Plant Breeding and Genetics Commons Keywords: Binding","bovine sarcoplasmic proteins","myofibrillar proteins","green tea","oxidation"],"year":2016,"shortJournal":"Food Research International","publisher":"Elsevier BV","volume":"89","page":"1038-1045","retracted":false,"memberId":78,"issns":["0963-9969"],"editorialNotices":[],"journalSlug":"food-research-international-vJY3v","journal":"Food Research International","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1016\u002Fj.livsci.2015.05.034":{"id":69828193,"doi":"10.1016\u002Fj.livsci.2015.05.034","slug":"animal-performance-carcass-characteristics-and-AgwdVa","type":"journal-article","title":"Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing","authors":[{"family":"Pouzo","given":"L.B.","affiliation":"National University of Mar del Plata","authorSlug":"l-b-pouzo-GDnNVJ","authorName":"L.B. Pouzo","authorID":"12162513","authorSequenceNumber":1,"affiliationSlug":"national-university-of-mar-del-Jll0","affiliationID":"9923"},{"family":"Fanego","given":"N.","affiliation":"Comisión de Investigaciones Científicas","authorSlug":"n-fanego-9gQWwE","authorName":"N. Fanego","authorID":"17704690","authorSequenceNumber":2,"affiliationSlug":"comision-de-investigaciones-cientificas-LpVY5","affiliationID":"277640"},{"family":"Santini","given":"F.J.","affiliation":"National Agricultural Technology Institute","authorSlug":"f-j-santini-nae0gd","authorName":"F.J. Santini","authorID":"138350533","authorSequenceNumber":3,"affiliationSlug":"national-agricultural-technology-institute-pneEb","affiliationID":"159630"},{"family":"Descalzo","given":"A.M.","affiliation":"National Institute of Industrial Technology","authorSlug":"a-m-descalzo-8G39YO","authorName":"A.M. Descalzo","authorID":"7298421","authorSequenceNumber":4,"affiliationSlug":"national-institute-of-industrial-technology-60rE","affiliationID":"19110"},{"family":"Paván","given":"E.","affiliation":"National Agricultural Technology Institute","authorSlug":"e-pavan-rxQaZ6","authorName":"E. Paván","authorID":"7992073","authorSequenceNumber":5,"affiliationSlug":"national-agricultural-technology-institute-pneEb","affiliationID":"159630"}],"year":2015,"shortJournal":"Livestock Science","publisher":"Elsevier BV","volume":"178","page":"140-149","retracted":false,"memberId":78,"issns":["1871-1413"],"editorialNotices":[],"journalSlug":"livestock-science-gZky1","journal":"Livestock Science","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.5851\u002Fkosfa.2016.36.5.577":{"id":132563207,"doi":"10.5851\u002Fkosfa.2016.36.5.577","slug":"health-implications-of-beef-intramuscular-YxJN6K","type":"journal-article","title":"Health Implications of Beef Intramuscular Fat Consumption","abstract":"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.","authors":[{"family":"Troy","given":"D.J.","affiliation":"Teagasc - The Irish Agriculture and Food Development Authority","authorSlug":"d-j-troy-4Lrrm3","authorName":"D.J. Troy","authorID":"4533286","authorSequenceNumber":1,"affiliationSlug":"teagasc-the-irish-agriculture-xQY3","affiliationID":"4766"},{"family":"Tiwari","given":"Brijesh K.","affiliation":"Teagasc - The Irish Agriculture and Food Development Authority","authorSlug":"brijesh-k-tiwari-vJkE0V","authorName":"Brijesh K. Tiwari","authorID":"5782053","authorSequenceNumber":2,"affiliationSlug":"teagasc-the-irish-agriculture-xQY3","affiliationID":"4766"},{"family":"Joo","given":"Seon-Tea","affiliation":"Gyeongsang National University","authorSlug":"seon-tea-joo-vJAEnO","authorName":"Seon-Tea Joo","authorID":"5526209","authorSequenceNumber":3,"affiliationSlug":"gyeongsang-national-university-4LOR","affiliationID":"2442"}],"keywords":["Review"],"year":2016,"shortJournal":"Korean Journal for Food Science of Animal Resources","publisher":"Korean Society for Food Science of Animal Resources","issue":"5","volume":"36","page":"577-582","retracted":false,"memberId":3872,"issns":["1225-8563"],"editorialNotices":[],"journalSlug":"korean-journal-for-food-science-V0OLZ","journal":"Korean Journal for Food Science of Animal Resources","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.5851\u002Fkosfa.2016.36.5.679":{"id":132563220,"doi":"10.5851\u002Fkosfa.2016.36.5.679","slug":"fatty-acid-profiles-of-ten-yDWp6M","type":"journal-article","title":"Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1\u003Csup\u003E++\u003C\u002Fsup\u003E and 2) Hanwoo Steers","abstract":"The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1++) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p\u003C0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p\u003C0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6\u002Fn-3 ratio compared to the low-fat muscles (p\u003C0.001). LM muscles had a significantly (p\u003C0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p\u003C0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p\u003C0.01) and drip loss (%) (r=−0.233; p\u003C0.001). Cooking loss (%) had a significantly (p\u003C0.05) negative correlation with PUFA (r=−0.233; p\u003C0.05). Overall palatability was positively correlated with SFA (r=0.262; p\u003C0.01), but negatively correlated with PUFA (r=−0.567; p\u003C0.001). There was no significant correlation between oleic acid and any of the sensory traits (p\u003E0.05).","authors":[{"family":"Hwang","given":"Young-Hwa","affiliation":"Gyeongsang National University","authorSlug":"young-hwa-hwang-eja1Qp","authorName":"Young-Hwa Hwang","authorID":"6827699","authorSequenceNumber":1,"affiliationSlug":"gyeongsang-national-university-4LOR","affiliationID":"2442"},{"family":"Joo","given":"Seon-Tea","affiliation":"Gyeongsang National University","authorSlug":"seon-tea-joo-vJAEnO","authorName":"Seon-Tea Joo","authorID":"5526209","authorSequenceNumber":2,"affiliationSlug":"gyeongsang-national-university-4LOR","affiliationID":"2442"}],"keywords":["Article"],"year":2016,"shortJournal":"Korean Journal for Food Science of Animal Resources","publisher":"Korean Society for Food Science of Animal Resources","issue":"5","volume":"36","page":"679-688","retracted":false,"memberId":3872,"issns":["1225-8563"],"editorialNotices":[],"journalSlug":"korean-journal-for-food-science-V0OLZ","journal":"Korean Journal for Food Science of Animal Resources","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1002\u002Fjsfa.9508":{"id":248139622,"doi":"10.1002\u002Fjsfa.9508","slug":"nutritional-and-meat-quality-characteristics-xXKp52D","type":"journal-article","title":"Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study","abstract":"BACKGROUND\nBeef is a highly nutritious and valuable food. In order to complete its nutritional information, this study determined the chemical and physicochemical parameters and fatty acid, amino acid and mineral contents in seven primal cuts from veal carcasses (shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL)).\nRESULTS\nThe intramuscular fat content was higher and the cholesterol content was lower in TL than in the other cuts. The colour parameters also varied in the different primal cuts. The L* and b* values were highest in ER. Cooking losses were significantly (P \u003C 0.001) affected by the cut of meat ranging from 20.85% in HR to 29.01% in ER. Determination of the shear force values permitted us to establish more tender muscle (TL with shear force 16.45 N cm−2) and less tender muscle (IR with shear force 47.27 N cm−2). The nutritional indices and fatty acid profile indicated that HR is the healthiest cut. All cuts evaluated provide important levels of dietary amino acids, although the contents of both essential and non‐essential amino acids were highest in HR. Finally, K, Zn and Fe were affected by the type of veal cut.\nCONCLUSIONS\nAll primal cuts of veal provide important nutrients for human diets. The information of this research allows consumers to make healthful food choices, creating diets aimed at trying to correct deficiencies and providing objective data that differentiate between differently priced cuts of veal. © 2018 Society of Chemical Industry","authors":[{"family":"Gálvez","given":"Fernando","authorSlug":"fernando-galvez-jMpnyV","authorName":"Fernando Gálvez","authorID":"5755437","authorSequenceNumber":1},{"family":"Maggiolino","given":"Aristide","affiliation":"University of Bari Aldo Moro","authorSlug":"aristide-maggiolino-mvv2Yn","authorName":"Aristide Maggiolino","authorID":"7712643","authorSequenceNumber":2,"affiliationSlug":"university-of-bari-aldo-moro-0Gj9","affiliationID":"3656"},{"family":"Domínguez","given":"Rubén","affiliation":"Centro Tecnológico de Automoción de Galicia","authorSlug":"ruben-dominguez-8Gwa22","authorName":"Rubén Domínguez","authorID":"6081921","authorSequenceNumber":3,"affiliationSlug":"centro-tecnologico-de-automocion-de-PQZbk","affiliationID":"169045"},{"family":"Pateiro","given":"Mirian","affiliation":"Centro Tecnológico de Automoción de Galicia","authorSlug":"mirian-pateiro-6814l9","authorName":"Mirian Pateiro","authorID":"5315210","authorSequenceNumber":4,"affiliationSlug":"centro-tecnologico-de-automocion-de-PQZbk","affiliationID":"169045"},{"family":"Gil","given":"Sandra","affiliation":"Centro Tecnológico de Automoción de Galicia","authorSlug":"sandra-gil-NrMxd9","authorName":"Sandra Gil","authorID":"138930371","authorSequenceNumber":5,"affiliationSlug":"centro-tecnologico-de-automocion-de-PQZbk","affiliationID":"169045"},{"family":"Palo","given":"Pasquale De","affiliation":"University of Bari Aldo Moro","authorSlug":"pasquale-de-palo-Qex0Q6","authorName":"Pasquale De Palo","authorID":"7190660","authorSequenceNumber":6,"affiliationSlug":"university-of-bari-aldo-moro-0Gj9","affiliationID":"3656"},{"family":"Carballo","given":"Javier","affiliation":"Universidade de Vigo","authorSlug":"javier-carballo-Ppr6rk","authorName":"Javier Carballo","authorID":"148050801","authorSequenceNumber":7,"affiliationSlug":"universidade-de-vigo-p0jQ","affiliationID":"6430"},{"family":"Franco","given":"Daniel","affiliation":"Centro Tecnológico de Automoción de Galicia","authorSlug":"daniel-franco-J1E5y0","authorName":"Daniel Franco","authorID":"5439523","authorSequenceNumber":8,"affiliationSlug":"centro-tecnologico-de-automocion-de-PQZbk","affiliationID":"169045"},{"family":"Lorenzo","given":"José M.","affiliation":"Centro Tecnológico de Automoción de Galicia","authorSlug":"jose-m-lorenzo-y8XD06","authorName":"José M. Lorenzo","authorID":"5776220","authorSequenceNumber":9,"affiliationSlug":"centro-tecnologico-de-automocion-de-PQZbk","affiliationID":"169045"}],"keywords":["amino acids","chemical composition","fatty acids","mineral composition","nutritional value","primal cuts"],"year":2019,"shortJournal":"J Sci Food Agric","publisher":"Wiley","issue":"6","volume":"99","page":"2947-2956","retracted":false,"memberId":311,"issns":["0022-5142","1097-0010"],"editorialNotices":[],"journalSlug":"journal-of-the-science-of-1ZGpV","journal":"Journal of the Science of Food and Agriculture","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1002\u002Fjssc.201300738":{"id":51071377,"doi":"10.1002\u002Fjssc.201300738","slug":"separation-of-dietary-omega-3-and-nd3jkD","type":"journal-article","title":"Separation of dietary omega‐3 and omega‐6 fatty acids in food by capillary electrophoresis","abstract":"A lower dietary omega-6\u002Fomega-3 (n-6\u002Fn-3) fatty acid ratio (\u003C4) has been shown to be beneficial in preventing a number of chronic illnesses. Interest exists in developing more rapid and sensitive analytical methods for profiling fatty acid levels in foods. An aqueous CE method was developed for the simultaneous determination of 15 n-3 and n-6 relevant fatty acids. The effect of pH and concentration of buffer, type and concentration of organic modifier, and additive on the separation was investigated in order to determine the best conditions for the analysis. Baseline separations of the 15 fatty acids were achieved using 40 mM borate buffer at pH 9.50 containing 50 mM SDS, 10 mM β-cyclodextrin, and 10% acetonitrile. The developed CE method has LODs of \u003C5 mg\u002FL and good linearity (R(2) \u003E 0.980) for all fatty acids studied. The proposed method was successfully applied to the determination of n-3 and n-6 fatty acids in flax seed, Udo® oils and a selection of grass-fed and grain-fed beef muscle samples.","authors":[{"family":"Soliman","given":"Laiel C.","affiliation":"Thompson Rivers University","authorSlug":"laiel-c-soliman-vd61VJ","authorName":"Laiel C. Soliman","authorID":"17095453","authorSequenceNumber":1,"affiliationSlug":"thompson-rivers-university-YPP","affiliationID":"495"},{"family":"Donkor","given":"Kingsley K.","affiliation":"Thompson Rivers University","authorSlug":"kingsley-k-donkor-YZanXL","authorName":"Kingsley K. Donkor","authorID":"6894295","authorSequenceNumber":2,"affiliationSlug":"thompson-rivers-university-YPP","affiliationID":"495"},{"family":"Church","given":"John S.","affiliation":"Thompson Rivers University","authorSlug":"john-s-church-686mY6","authorName":"John S. Church","authorID":"6713554","authorSequenceNumber":3,"affiliationSlug":"thompson-rivers-university-YPP","affiliationID":"495"},{"family":"Cinel","given":"Bruno","affiliation":"Thompson Rivers University","authorSlug":"bruno-cinel-yZOpmG","authorName":"Bruno Cinel","authorID":"9982964","authorSequenceNumber":4,"affiliationSlug":"thompson-rivers-university-YPP","affiliationID":"495"},{"family":"Prema","given":"D","affiliation":"Thompson Rivers University","authorSlug":"d-prema-XXPQl","authorName":"D Prema","authorID":"1313985","authorSequenceNumber":5,"affiliationSlug":"thompson-rivers-university-YPP","affiliationID":"495"},{"family":"Dugan","given":"M. E. R.","affiliation":"Agriculture and Agri-Food Canada","authorSlug":"m-e-r-dugan-jajyY5","authorName":"M. E. R. Dugan","authorID":"135771537","authorSequenceNumber":6,"affiliationSlug":"agriculture-and-agri-food-canada-kNOg","affiliationID":"20568"}],"keywords":["Beef","CE","Oils","Omega fatty acids","Polyunsaturated fatty acids"],"year":2013,"shortJournal":"J of Separation Science","publisher":"Wiley","issue":"20","volume":"36","page":"3440-3448","retracted":false,"memberId":311,"issns":["1615-9306","1615-9314"],"editorialNotices":[],"journalSlug":"journal-of-separation-science-2NmKm","journal":"Journal of Separation Science","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1016\u002Fb978-0-08-100593-4.00028-x":{"id":237939199,"doi":"10.1016\u002Fb978-0-08-100593-4.00028-x","slug":"sensory-perceptions-and-new-consumer-ejzlGl6","type":"book-chapter","title":"Sensory Perceptions and New Consumer Attitudes to Meat","authors":[{"family":"Frank","given":"Damian","affiliation":"Commonwealth Scientific and Industrial Research Organisation","authorSlug":"damian-frank-5GzrnR","authorName":"Damian Frank","authorID":"6524325","authorSequenceNumber":1,"affiliationSlug":"commonwealth-scientific-and-industrial-research-bxXr","affiliationID":"23259"},{"family":"Oytam","given":"Yalchin","affiliation":"Commonwealth Scientific and Industrial Research Organisation","authorSlug":"yalchin-oytam-vydYRV","authorName":"Yalchin Oytam","authorID":"7899509","authorSequenceNumber":2,"affiliationSlug":"commonwealth-scientific-and-industrial-research-bxXr","affiliationID":"23259"},{"family":"Hughes","given":"Joanne","affiliation":"Commonwealth Scientific and Industrial Research Organisation","authorSlug":"joanne-hughes-0G0la0","authorName":"Joanne Hughes","authorID":"5864256","authorSequenceNumber":3,"affiliationSlug":"commonwealth-scientific-and-industrial-research-bxXr","affiliationID":"23259"}],"year":2017,"publisher":"Elsevier","page":"667-698","retracted":false,"memberId":78,"issns":[],"editorialNotices":[],"journal":"New Aspects of Meat Quality","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["book"]},"10.1016\u002Fj.foodcont.2020.107820":{"id":9941943271,"doi":"10.1016\u002Fj.foodcont.2020.107820","slug":"canonical-discriminant-analysis-of-the-NlR1QK1m","type":"journal-article","title":"Canonical discriminant analysis of the fatty acid profile of muscle to authenticate beef from grass-fed and other beef production systems: Model development and validation","authors":[{"family":"Cama‐Moncunill","given":"Raquel","affiliation":"University College Dublin","authorSlug":"raquel-cama-moncunill-bO9ka8","authorName":"Raquel Cama‐Moncunill","authorID":"8347859","authorSequenceNumber":1,"affiliationSlug":"university-college-dublin-ygJa","affiliationID":"6020"},{"family":"Moloney","given":"A.P.","affiliation":"Teagasc - The Irish Agriculture and Food Development Authority","authorSlug":"a-p-moloney-J1KW06","authorName":"A.P. Moloney","authorID":"5201123","authorSequenceNumber":2,"affiliationSlug":"teagasc-the-irish-agriculture-xQY3","affiliationID":"4766"},{"family":"Röhrle","given":"F.T.","affiliation":"University College Dublin","authorSlug":"f-t-rohrle-M2P9Nm","authorName":"F.T. Röhrle","authorID":"9139652","authorSequenceNumber":3,"affiliationSlug":"university-college-dublin-ygJa","affiliationID":"6020"},{"family":"Luciano","given":"Giuseppe","affiliation":"University of Catania","authorSlug":"giuseppe-luciano-G3Xl11","authorName":"Giuseppe Luciano","authorID":"6172913","authorSequenceNumber":4,"affiliationSlug":"university-of-catania-V4ER","affiliationID":"18238"},{"family":"Monahan","given":"Frank J.","affiliation":"University College Dublin","authorSlug":"frank-j-monahan-gZvWrd","authorName":"Frank J. Monahan","authorID":"5104514","authorSequenceNumber":5,"affiliationSlug":"university-college-dublin-ygJa","affiliationID":"6020"}],"year":2021,"shortJournal":"Food Control","publisher":"Elsevier BV","volume":"122","page":"107820","memberId":78,"issns":["0956-7135"],"editorialNotices":[],"journalSlug":"food-control-zReWK","journal":"Food Control","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1016\u002Fj.meatsci.2012.09.021":{"id":69944344,"doi":"10.1016\u002Fj.meatsci.2012.09.021","slug":"fatty-acid-composition-and-interrelationships-33pKyZ","type":"journal-article","title":"Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef","authors":[{"family":"Paván","given":"E.","affiliation":"University of Georgia","authorSlug":"e-pavan-rxQaZ6","authorName":"E. Paván","authorID":"7992073","authorSequenceNumber":1,"affiliationSlug":"university-of-georgia-p26x","affiliationID":"24774"},{"family":"Duckett","given":"S. K.","affiliation":"University of Georgia","authorSlug":"s-k-duckett-YZWmnE","authorName":"S. K. 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