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Meat Science and Product Quality

Conjugated Linoleic Acid (CLA) in Diets of Beef Steers Results in Higher Red Color Scores and Lower Lipid Oxidation of Irradiated Ground Beef Patties

Authors
  • B. R. Wiegand (Illinois State University)
  • K. Gassman (Cargill)
  • J. E. Swan (Elanco Animal Health)
  • F. C. Parrish (Iowa State University)
  • A. H. Trenkle (Iowa State University)
  • S. T. Larsen (Iowa State University)

Keywords: ASL R1764

How to Cite:

Wiegand, B. R., Gassman, K., Swan, J. E., Parrish, F. C., Trenkle, A. H. & Larsen, S. T., (2002) “Conjugated Linoleic Acid (CLA) in Diets of Beef Steers Results in Higher Red Color Scores and Lower Lipid Oxidation of Irradiated Ground Beef Patties”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 2002
Peer Reviewed
License
Creative Commons Attribution-NonCommercial 4.0