| Effect of sampling fat location and cooking on fatty acid composition of beef steaks. | |
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MedLine Citation:
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PMID: 20374758 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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To investigate the impact of sampling fat location and cooking on fatty acid composition of beef steaks, 21 raw steaks from crossbred steers were dissected to obtain outer (OSC) and inner subcutaneous fat (ISC), seam fat, marbling, and lean muscle. Twenty-one cooked steaks were dissected to obtain OSC, ISC, seam fat, surface and inner muscle. Trans-vaccenic acid and c9, t11-CLA percentages were lower (P<0.05) in lean muscle than subcutaneous (s.c.) fat or marbling. Monounsaturated: saturated fatty acid ratios were lower (P<0.05) in seam fat and marbling than s.c. fat or lean muscle. Linoleic and linolenic acid levels were highest in lean muscle and longer chain n-6 and n-3 fatty acids were only detected in lean muscle. Cooking did not change fatty acid composition dramatically except that n-6: n-3 ratio in s.c. and seam fat decreased after cooking (P<0.05). |
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Authors:
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T Jiang; J R Busboom; M L Nelson; J O'Fallon; T P Ringkob; D Joos; K Piper |
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Publication Detail:
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Type: Comparative Study; Journal Article Date: 2009-08-14 |
Journal Detail:
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Title: Meat science Volume: 84 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2010 Jan |
Date Detail:
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Created Date: 2010-04-08 Completed Date: 2010-07-26 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 86-92 Citation Subset: IM |
Affiliation:
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Department of Animal Sciences, Washington State University, Pullman, WA 99164-6351, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Abdominal Fat
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anatomy & histology,
chemistry Animals Cattle Cookery / methods* Dietary Fats / analysis Fatty Acids / analysis* Fatty Acids, Omega-3 / analysis Fatty Acids, Omega-6 / analysis Food Analysis / methods* Linoleic Acids, Conjugated / analysis Male Meat / analysis* Oleic Acids / analysis Species Specificity Subcutaneous Fat, Abdominal / chemistry* |
| Chemical | |
Reg. No./Substance:
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0/Dietary Fats; 0/Fatty Acids; 0/Fatty Acids, Omega-3; 0/Fatty Acids, Omega-6; 0/Linoleic Acids, Conjugated; 0/Oleic Acids; 0/cis-9, trans-11-conjugated linoleic acid; 143-25-9/11-octadecenoic acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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