date:Feb 17, 2013
Jim Drouillard, professor of animal sciences and industry at Kansas State University, has developed a technique that enriches ground beef with the fatty acids that have been shown to reduce heart disease, cholesterol and high blood pressure.
The technology to enrich ground beef with omega-3 fatty acids is a spinoff of flaxseed research Drouillard began in 1998, according to a news release.
Drouillard and his students studied flax for several of its omega-3 fatty acids that may suppress inflamm