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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

Cameron C. Catrett; Firman Nasiu; James S. Drouillard; Alexander M. Stelzleni; Sarah A. Devane; Gina A. McKinney; Xiaohan Li; Daniela A. Alambarrio; John M. Gonzalez
Meat Science · Vol. 226 · pp. 109833 · 2025
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2025-08-01
Publication Year2025
Volume226
Pages109833
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2025.109833
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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