To better understand the lipids that are present in the whole food beef matrix, shotgun lipidomics analysis was performed on beef lean muscle, intramuscular fat, and subcutaneous fat. In these tissues, 882 lipids were quantified; each tissue type exhibited distinct lipid signatures. The composition of lipids found within the whole food beef matrix is dependent upon the proportions of lean and fat from either intramuscular or subcutaneous adipose tissue.

Read the full article in the Journal of Animal Science.