Effects of Enrichment with Polyunsaturated Fatty Acids (Omega-3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations.
- Resource Type
- Article
- Authors
- Pérez‐Juan, María; Realini, Carolina E.; Barahona, Marta; Sarriés, Maria Victoria; Campo, Maria; Beriain, María José; Vitale, Mauro; Gil, Marta; Albertí, Pere
- Source
- Journal of Food Science (John Wiley & Sons, Inc.). Nov2014, Vol. 79 Issue 11, pS2377-S2382. 6p. 5 Charts.
- Subject
- *BEEF industry
*CONSUMER preferences
*UNSATURATED fatty acids
*DIETARY supplements
*CONJUGATED linoleic acid
- Language
- ISSN
- 0022-1147
Practical Application Health concerns are becoming one of the most relevant predictors for food consumption. Results from the present study indicate that modifying the type of fat in meat to obtain a fatty acid profile that better matches the current nutritional recommendations for a healthy diet, can be achieved by feeding whole linseed and CLA without compromising consumer liking. The production of enriched beef with beneficial fatty acids would contribute to the collective enrichment of different products to offer consumers healthier food within a whole-diet approach. Producers could benefit from the added value of enriched beef in a differentiated or niche market. [ABSTRACT FROM AUTHOR]