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Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Red meat often evokes a wide array of complex and contradictory arguments. It is viewed as the most expensive component of any diet, supplying many essential nutrients as part of a healthy, prudent eating plan. Yet, red meat is non-homogenous, unique to each country, and continually changing in composition. It is observed that the amount of fat on carcasses has reduced over time, simultaneously improving nutrient density through feed efficiency. The objective of this paper is to presentdoi:10.1201/b15995-32 fatcat:paxuoz3ufvbqdmlcvshvycwbxq