Author
G.R. Nute
Bio: G.R. Nute is an academic researcher from University of Bristol. The author has contributed to research in topics: Polyunsaturated fatty acid & Fatty acid. The author has an hindex of 6, co-authored 6 publications receiving 2728 citations.
Papers
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TL;DR: Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a more favourable balance between n-6 and n-3 PUFA.
2,166 citations
TL;DR: The grass-based system increased the percentage of C18:1 trans fatty acid isomers in both breeds and the content of the beneficial n -3 polyunsaturated fatty acids and conjugated linoleic acids in beef muscle was significantly higher in animals on the grass- based system.
403 citations
TL;DR: The fatty acid composition of commercial lambs from different production systems of Spain, Germany, United Kingdom and of two types of Uruguayan lambs (heavy and light) was studied and principal component analysis was performed to study the relationship between fatty acids.
165 citations
TL;DR: Organic lamb had a better eating quality than conventional lamb in terms of juiciness, flavour, flavour and overall liking, thus providing some evidence for the perception among consumers that organic products 'taste better'.
92 citations
TL;DR: To ascertain acceptability of Uruguayan lamb meat from animals fed on different diets by consumers from different European countries, different segments of consumers were identified in each country based on their lamb acceptability.
89 citations
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TL;DR: It is shown that a major factor is the total amount of fat and that phospholipid, where 18:2n-6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases.
2,116 citations
TL;DR: Strategies for increasing the content of beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) and reducing saturated fatty acid (SFA) in beef are reviewed and opportunities exist to enhance thecontent of health promoting fatty acids in beef and beef products offering opportunities to add value and contribute to market differentiation.
790 citations
TL;DR: The fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidisation, and the routine methods to measure compounds derived from lipid oxidation in meat are reviewed.
Abstract: Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.
726 citations
TL;DR: Consumers should be aware that the differences in FA content will also give grass-fed beef a distinct grass flavor and unique cooking qualities that should be considered when making the transition from grain-fed cattle.
Abstract: Growing consumer interest in grass-fed beef products has raised a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle. Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability. Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis. While the overall concentration of total SFAs is not different between feeding regimens, grass-finished beef tends toward a higher proportion of cholesterol neutral stearic FA (C18:0), and less cholesterol-elevating SFAs such as myristic (C14:0) and palmitic (C16:0) FAs. Several studies suggest that grass-based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT) and superoxide dismutase (SOD) activity as compared to grain-fed contemporaries. Fat conscious consumers will also prefer the overall lower fat content of a grass-fed beef product. However, consumers should be aware that the differences in FA content will also give grass-fed beef a distinct grass flavor and unique cooking qualities that should be considered when making the transition from grain-fed beef. In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A). It is also noted that grain-fed beef consumers may achieve similar intakes of both n-3 and CLA through the consumption of higher fat grain-fed portions.
676 citations
TL;DR: This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects.
630 citations