reviewTop 1% cited
Red meat consumption: An overview of the risks and benefits
Meat Science · 2009 · Vol. 84(1) · pp. 1–13
Alison J. McAfee✉(University of Ulster)Emeir M. McSorley(University of Ulster)Geraldine CuskellyB.W. Moss(Agri Food and Biosciences Institute)Julie Wallace(University of Ulster)Maxine P. Bonham(University of Ulster)Anna M Fearon(Agri Food and Biosciences Institute)
Nutritional Studies and DietFatty Acid Research and HealthMeat and Animal Product QualityRed meatConjugated linoleic acidColorectal cancerMedicineFood sciencePolyunsaturated fatty acidEnvironmental healthLinoleic acidProcessed meatCancer
MeSH terms
AnimalsCardiovascular DiseasesCattleColonic NeoplasmsDietFatty AcidsFemaleFood HandlingUnited KingdomHumansIrelandMaleMeatMeat ProductsNutritive Value
Citations
787
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133
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References
Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets.
Journal of Animal Science · 2000 · 701 citations
Food, nutrition, physical activity, and the prevention of cancer: a global perspective
Choice Reviews Online · 2008 · 5,392 citations
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
Meat Science · 2006 · 868 citations
Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition
Meat Science · 1998 · 573 citations
Fatty acid content and composition of english beef, lamb and pork at retail
Meat Science · 1996 · 598 citations
Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality
British Journal Of Nutrition · 1997 · 632 citations
Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle
British Journal Of Nutrition · 2001 · 482 citations
Rising Consumption of Meat and Milk in Developing Countries Has Created a New Food Revolution
Journal of Nutrition · 2003 · 711 citations
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