Fat in Meat: Benefits and Challenges
journal contribution
posted on 2025-04-15, 03:13 authored by AgResearch MIRINZFat 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.
Funding
New Zealand Meat Research and Development Council
History
Rights statement
This bulletin was prepared by the Information Centre of MIRINZ for use by the New Zealand meat industry. It may not be reproduced without prior permission.Publication date
1996-08-31Project number
- Non revenue
Language
- English
Does this contain Māori information or data?
- No
