ArticleKorean journal for food science of animal resources2016
Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease.
Article in Korean journal for food science of animal resources, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed, 41 citations in OpenAlex.
- Comparative analysis of meat quality, nutritional composition and gut microbiota in different breeds of meat-type quails.Poultry science · 2026Article
- Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds.Veterinary sciences · 2026Article
- Effect of Rearing System and Seasonality on Fatty Acid Composition inVeterinary medicine international · 2026Article
- Nutritional protocols for improving meat quality of feedlot Nellore bulls differing in marbling estimated progeny.Scientific reports · 2025Article
- Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat.Food science of animal resources · 2025Article
- Meat yield and quality characteristics of Woori heukdon pigs as affected by dietary amino acids and chromium supplementation.Journal of animal science and technology · 2025Article
- Quality Variation of Pork Bellies by Cutting Manner and Quality Grade.Foods (Basel, Switzerland) · 2024Article
- Review
- Quality Properties and Flavor-Related Components of BeefFood science of animal resources · 2024Article
- Muscle biopsy long-chain omega-3 polyunsaturated fatty acid compositions, IMF and FMP in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle.BMC veterinary research · 2024Article
- Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition.Animal bioscience · 2023Article
- Beef Nutritional Characteristics, Fat Profile and Blood Metabolic Markers from Purebred Wagyu, Crossbred Wagyu and Crossbred European Steers Raised on a Fattening Farm in Spain.Animals : an open access journal from MDPI · 2023Article
- Productive and physiological responses of feedlot cattle receiving different sources of Ca salts of fatty acids in the finishing diet.Journal of animal science · 2023Article
- Growth performance, carcass characteristics, and fatty acid composition of Angus- and Wagyu-sired finishing cattle fed for a similar days on feed or body weight endpoint.Journal of animal science · 2023Article
- Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork.Foods (Basel, Switzerland) · 2022Article
- Feedlot growth performance and carcass characteristics of steers backgrounded on buffel grass or buffel-Desmanthus mixed pastures.Frontiers in veterinary science · 2022Article
- Lipid Metabolism, Carcass Characteristics andMetabolites · 2021Article
- Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking.Foods (Basel, Switzerland) · 2021Article
- Article
- Association between Rumen Microbiota and Marbling Score in Korean Native Beef Cattle.Animals : an open access journal from MDPI · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review addresses the role of fat in beef palatability and healthfulness. Particular emphasis is placed on the content of oleic acid in beef, and how this increases with time when cattle are fed a grain-based diet. Oleic acid decreases the melting point of lipids from beef, increasing the perception of juiciness and improving beef flavor. Clinical trials have demonstrated that ground beef containing elevated oleic acid increases, or at the least has no negative effects on the concentration of HDL cholesterol. The amount of fat in published ground beef intervention trials greatly exceeds the amount of fat in equivalent portions of beef from U.S. domestic or Korean Hanwoo cattle. Thus, we conclude 1) Beef cattle should be raised under production conditions that increase the concentration of oleic acid in their edible tissues (i.e., by grain feeding over extended periods of time); and 2) The amount of fat consumed in a typical portion of beef will not increase risk factors for cardiovascular disease.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.