| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792658 | Meat Science | 2011 | 10 Pages |
Abstract
⺠We determined the impact of increasing levels of EPA and DHA on ground beef palatability. ⺠Ground beef flavor decreased linearly with increasing levels of EPA and DHA. ⺠Off-aroma and off-flavor increased linearly and then plateaued with increasing levels of EPA. ⺠In conclusion, EPA had a greater negative impact on beef palatability than DHA.
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Authors
T. Jiang, J.R. Busboom, M.L. Nelson, R. Mengarelli,