Troy Declan J, Tiwari Brijesh K, Joo Seon-Tea
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52852, Korea.
Korean J Food Sci Anim Resour. 2016 Oct 31;36(5):577-582. doi: 10.5851/kosfa.2016.36.5.577.
Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high level of PUFA and MUFA compared to other beef fat. Level and composition of intramuscular fat varies depending on breed and feeding regime. Literature suggests that the marbling is more complex than the development of subcutaneous fat and marbling not only provides good fatty acids but also contributes to the higher eating quality of beef. Finally, the current work emphasize that meat plays a pivotal role in nutritious diets, high quality marbled beef is not only of excellent eating quality but also contain more beneficial fatty acids.
尽管牛肉存在一些与人类健康相关的问题，但由于其含有高质量的蛋白质和其他营养成分，仍然是社会上很大一部分人最受欢迎的肉类产品。本文综述了大量研究，这些研究提供了食用高大理石花纹牛肉的营养成分和对健康的影响。关于牛肉的脂质含量，与其他牛肉脂肪相比，肌内脂肪含有高水平的多不饱和脂肪酸（PUFA）和单不饱和脂肪酸（MUFA）。肌内脂肪的水平和组成因品种和饲养方式而异。文献表明，大理石花纹的形成比皮下脂肪的发育更为复杂，大理石花纹不仅提供了优质脂肪酸，还提高了牛肉的食用品质。最后，当前的研究强调肉类在营养饮食中起着关键作用，高品质的大理石花纹牛肉不仅食用品质极佳，而且含有更多有益脂肪酸。
