Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3.

There is an increasing demand of consumers for healthier meat products; therefore, the improvement of their nutritional profile without negatively affecting quality characteristics is key factor for meat sector. This study emphasizes the feasibility of using the combination of olive and linseed oils' mixture and vitamin D3 to yield new meat products with high contents of polyunsaturated fatty acids and vitamin D3 . The effectiveness of combination of oils mixture and vitamin D3 tested in this study is proven and the high contribution of vitamin D3 and some fatty acids of nutritional interest identified.