富含功能性脂肪酸牛肉生产技术的研究进展

Abstract

Abstract: Beef is a nutritional value of food which has high protein, low fat and low cholesterol. With the level of health and health awareness increased, more and more people were conscious of health and diet, the consumers just paid attention to evaluate the value of beef nutrition and asked to produce functional beef to improve the health and prevent the occurrence of diseases. So it had been the hotspot that all kinds of beef production contained functional constituents. In this article, recent researches on manipulation about beef abundance of functional fat acid production technology were reviewed.

Key words: functionality fatty acid; beef; conjugated linoleic acid(CLA); n-3 polyunsaturated fatty acid(n-3 PUFA)

CLC Number:

S823.9⁺2

ZHAO Xiao-jing, CAO Yu-feng. Research Progress on Manipulation about Beef Abundance of Functional Fat Acid Production Technology[J]. , 2012, 39(10): 117-121.

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Research Progress on Manipulation about Beef Abundance of Functional Fat Acid Production Technology

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