Open AccessComparison of Fatty Acid Content between New Zealand Grass-Fed and American Grain-Fed Beef Strip Loins Varying in Marbling Level
Author(s) -
Loni W Lucherk,
T. G. O’Quinn,
J. F. Legako,
J. C. Brooks,
M. F. Miller
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0116
Subject(s) - marbled meat , fatty acid , loin , food science , chemistry , tenderness , flavor , polyunsaturated fatty acid , zoology , biology , biochemistry