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Fat in Meat: Benefits and Challenges

Year: 2025

Type: article

Abstract: Fat in meat contributes to its odour/flavour. However, certain problems are associated with fat, some of which are related to pasture finishing. As well, fat in the diet has a very negative image for many consumers. This Bulletin addresses these issues and others related to fat in red meats.

Source: Figshare

DOI: 10.57935/agr.28720262

Author: AgResearch MIRINZ

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6973848576

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