Consumption of the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) is associated with many powerful perks. This includes brain development in children to memory retention among aging consumers. Omega-3 fatty acids have also been shown to improve eye health, fight depression and reduce the risk of heart disease, among many other health and wellness benefits.
These benefits are among many reasons consumers are attracted to grass-fed meat. A 3.5-oz. serving of grass-fed beef, for example, averages about 80 mg. of omega-3s. This is twice as much as regular beef. The same size serving of salmon, however, has 1,000 to 2,000 mg. of omega-3s.
There’s also a difference in the omega-3 fatty acids in grass-fed diets versus seafood. The omega-3s in grass-fed beef are mostly alpha-linolenic acid (ALA), not the EPA and DHA found in seafood. It is when the ALA gets converted by the body to EPA and DHA that the mind and body reaps the benefits. Not all bodies are efficient at the conversion; therefore, consuming EPA and DHA directly provides the most benefits.
Turke’s Omega-3 Gourmet Foods, Parlin, New Jersey, found a way to add stabilized EPA and DHA emulsion to its whole muscle turkey breast deli-style meat. One 2-oz. serving provides 125 mg. of these omega-3 fatty acids without having any negative effect on product quality. The emulsion is blended with brine that gets injected into the meat, followed by tumbling for even distribution throughout the muscle.