Hence, development of value-added beef products with enhanced
levels of n−3 fatty acids could substantially increase the n−3 FA
intake of humans. The amount of subcutaneous fat and its fatty acid
composition in beef are heavily influenced by diet (Wood et al., 2008),
which also influences the quality of processed products such as
sausages that are prepared with up to 30% subcutaneous fat. Feeding
flaxseed is one approach known to increase levels of n−3 FA in pork,
poultry, beef and dairy products and consumption of these enriched
products increases erythrocyte n−3 FA levels in humans