ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Broiling of loin and round steaks from concentrate-fed and pasture-grazed steers had no significant effects upon levels of intramuscular triglycerides or cholesterol when expressed on a freeze-dry basis. Broiling did cause increases in phospholipids and free fatty acids. Broiling did not influence fatty acid compositions of triglycerides, polar lipids and free fatty acids. Loin steaks contained more triglycerides and free fatty acids and less phospholipids and cholesterol than round steaks. Increases in intramuscular triglycerides were not accompanied by increases in cholesterol or phospholipids. Polyunsaturated/ saturated acid ratios and levels of linolenic acid, an n-3 acid, were highest in steaks from steers that had grazed pastures.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06666.x
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