Relationship between adipose maturity and fatty acid composition in various adipose tissues of Japanese Black, Holstein and Crossbred (F1) steers.

Abstract

The amount of monounsaturated fatty acid (MUFA) is intimately related to adipose softness, melting point (MP) and flavor in beef. Stearoyl-CoA desaturase (SCD) is a main gene involved in MUFA synthesis. Mature adipose tends to be highly saturated, whereas immature or maturing adipose is highly unsaturated when chronologically based, so the degree of non… (More)
DOI: 10.1111/j.1740-0929.2011.00893.x

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