title: Health Implications of Beef Intramuscular Fat Consumption.
abstract: Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high level of PUFA and MUFA compared to other beef fat. Level and composition of intramuscular fat varies depending on breed and feeding regime. Literature suggests that the marbling is more complex than the development of subcutaneous fat and marbling not only provides good fatty acids but also contributes to the higher eating quality of beef. Finally, the current work emphasize that meat plays a pivotal role in nutritious diets, high quality marbled beef is not only of excellent eating quality but also contain more beneficial fatty acids.
authors.affiliation: Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors.forename: Declan J
authors.initials: DJ
authors.lastname: Troy
authors.affiliation: Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors.forename: Brijesh K
authors.initials: BK
authors.lastname: Tiwari
authors.affiliation: Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52852, Korea.
authors.forename: Seon-Tea
authors.initials: ST
authors.lastname: Joo
keywords: Fatty acid composition; Intramuscular fat; Marbling; beef