The animal fat paradox and meat quality.

  title={The animal fat paradox and meat quality.},
  author={Edward Cottington Webb and Heidi A O'Neill},
  journal={Meat science},
  volume={80 1},
The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance… CONTINUE READING