Unfortunately, polyunsaturated fatty acids (PUFA) incorporation is restricted by the resulting decrease in lipid oxidative stability (Bryhni, Kjos, Ofstad, & Hunt, 2002). Also, meat with a high content of PUFA may lead to meat and meat products which can be characterised as “soft”, and therefore of lower quality (Rosenvold & Andersen, 2003). These aspects illustrate the great dilemma between technology and (human) health, which meat producers and meat industry have to deal with
(Wood et al., 2003).