Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace

Tawanda Tayengwa,Obert C. Chikwanha,Jeannine Neethling,Michael E. R. Dugan,Timothy Mutsvangwa,Cletos Mapiye

Food Research International（2021）

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摘要

•Feeding fruit by-products increased concentrations of beef PUFA compared to control.•Aldehydes and ketones concentrations were lower in fruit by-products fed beef.•Feeding fruit by-products reduced meat tenderness compared to control.

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关键词

Antioxidant,Biohydrogenation,Diet,Phenolic compounds

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