Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high le...

Changes in cattle breeding and management coupled with extensive trimming of visible fat from retail cuts have resulted in the wide-spread availability of lean beef to U.S. consumers. Despite these changes, there is limited awareness regarding the reduced total fat content and the favorable fatty acid profile of beef. Relative to the calories it contributes, the impact of beef on the nutritiona...

Ground beef with 10%, 15%, or 20% fat were added with none, 0.05% ascorbic acid + 0.01%alpha-tocopherol, or 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol, and irradiated at 0 or 2.5 kGy. The meat samples were displayed under fluorescent light for 14 d at 4 degrees C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP), and carbon monoxide (CO) production were de...

I . A comparative study on the digestibility of beef, buffalo, camel and mutton fats was made withchicks during theqthweekof age. Each fat was addedto a low-fat dietat levels of 3,6and 9 yo. 2. The mean digestibilities of beef, buffalo, camel and mutton fats were 85.4, 72.6, 83-9 and 9 4 1 yo respectively. Thus mutton fat appeared to be significantly superior to other fats, whereas buffalo fat ...

Canadian beef consumption is approximately 31 kg per annum, or a third of all meats consumed. Beef is a nutrient-rich food, providing good quality protein, vitamins B-6 and B-12, niacin, iron, and zinc. However, animal fats have gained the reputation of being less healthy. The identification of the anticarcinogenic effects of beef extracts due to the presence of conjugated linoleic acid (CLA) h...

This review addresses the role of fat in beef palatability and healthfulness. Particular emphasis is placed on the content of oleic acid in beef, and how this increases with time when cattle are fed a grain-based diet. Oleic acid decreases the melting point of lipids from beef, increasing the perception of juiciness and improving beef flavor. Clinical trials have demonstrated that ground beef c...

the present study has been focused on the acid and base transesterification of animal fats (dairy cow and beef) to produce biodiesel by varying process parameters such as catalyst amount, catalyst nature, reaction time and temperature. the maximum biodiesel yield after acid catalysis was 94.1 ± 2.43 and 98.4 ± 2.3 percent for dairy cow and beef tallow, respectively. the quantity of biodiesel ob...

Hot boning of beef and sheep carcases has distinct advantages over cold boning. The warm meat is soft and requires less effort to bone, occupational overuse injuries are less likely to occur, there is potential for improved yield, and expensive chilling of fat and bones is avoided. There are also benefits in terms of certain processing qualities when hot boned meat is used to manufacture meat p...

In genetic improvement programmes for beef cattle, the effect of selecting for a given trait or index on other economically important traits, or their predictors, must be quantified to ensure no deleterious consequential effects go unnoticed. The objective was to compare live animal measurements, carcass composition and plasma hormone and metabolite concentrations of male progeny of sires selec...

Feeding beef cattle a ration containing whole flax seeds (linseeds), flax (linseed) oil, rolled linseed or milled linseed increases the alpha-linolenic acid (ALA) and conjugated linoleic acid (CLA) content and decreases the omega-6/ omega-3 ratio, but has little effect on the saturated fat content of beef. Adding linseed to feedlot diets has been shown to increase the internal fat of heifers an...