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. - Catrett CC; Nasiu F; Drouillard JS; Stelzleni AM; Devane SA; McKinney GA; Li X; Alambarrio DA; Gonzalez JM (Meat science, 2025)