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

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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Bibliographic Details
Main Authors: Manuel Juárez, Stephanie Lam, Benjamin M. Bohrer, Michael E. R. Dugan, Payam Vahmani, Jennifer Aalhus, Ana Juárez, Oscar López-Campos, Nuria Prieto, Jose Segura
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
beef
lamb
pork
trace elements
micronutrients
fatty acids
Online Access:https://www.mdpi.com/2304-8158/10/4/872

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