Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies

Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worl...

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Detalles Bibliográficos
Autores principales: Juárez, Manuel, Lam, Stephanie, Bohrer, Benjamin M., Dugan, Michael E. R., Vahmani, Payam, Aalhus, Jennifer, Juárez, Ana, López-Campos, Oscar, Prieto, Nuria, Segura, Jose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073878/
https://www.ncbi.nlm.nih.gov/pubmed/33923499
http://dx.doi.org/10.3390/foods10040872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073878/
https://www.ncbi.nlm.nih.gov/pubmed/33923499
http://dx.doi.org/10.3390/foods10040872

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