Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability.
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| Title: | Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability. |
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| Authors: | Catrett CC; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA., Nasiu F; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA., Drouillard JS; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA., Stelzleni AM; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA., Devane SA; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA., McKinney GA; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA., Li X; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA., Alambarrio DA; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA., Gonzalez JM; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA. Electronic address: johngonz@uga.edu. |
| Source: | Meat science [Meat Sci] 2025 Aug; Vol. 226, pp. 109833. Date of Electronic Publication: 2025 Apr 21. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 40288225 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Catrett+CC%22">Catrett CC</searchLink>; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA.<br /><searchLink fieldCode="AU" term="%22Nasiu+F%22">Nasiu F</searchLink>; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.<br /><searchLink fieldCode="AU" term="%22Drouillard+JS%22">Drouillard JS</searchLink>; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.<br /><searchLink fieldCode="AU" term="%22Stelzleni+AM%22">Stelzleni AM</searchLink>; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA.<br /><searchLink fieldCode="AU" term="%22Devane+SA%22">Devane SA</searchLink>; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA.<br /><searchLink fieldCode="AU" term="%22McKinney+GA%22">McKinney GA</searchLink>; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA.<br /><searchLink fieldCode="AU" term="%22Li+X%22">Li X</searchLink>; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA.<br /><searchLink fieldCode="AU" term="%22Alambarrio+DA%22">Alambarrio DA</searchLink>; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA.<br /><searchLink fieldCode="AU" term="%22Gonzalez+JM%22">Gonzalez JM</searchLink>; University of Georgia, Department of Animal and Dairy Science, Athens, GA 30603, USA. Electronic address: johngonz@uga.edu. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22101160862%22">Meat science</searchLink> [Meat Sci] 2025 Aug; Vol. 226, pp. 109833. <i>Date of Electronic Publication: </i>2025 Apr 21. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%22">Elsevier </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101160862 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-4138 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203091740%22">03091740 </searchLink><i>NLM ISO Abbreviation: </i>Meat Sci <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=40288225 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.meatsci.2025.109833 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 109833 Titles: – TitleFull: Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Catrett CC – PersonEntity: Name: NameFull: Nasiu F – PersonEntity: Name: NameFull: Drouillard JS – PersonEntity: Name: NameFull: Stelzleni AM – PersonEntity: Name: NameFull: Devane SA – PersonEntity: Name: NameFull: McKinney GA – PersonEntity: Name: NameFull: Li X – PersonEntity: Name: NameFull: Alambarrio DA – PersonEntity: Name: NameFull: Gonzalez JM IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 08 Text: 2025 Aug Type: published Y: 2025 Identifiers: – Type: issn-electronic Value: 1873-4138 Numbering: – Type: volume Value: 226 Titles: – TitleFull: Meat science Type: main |
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