3.1. Ground Beef Composition and Participant Nutrient Intake
The LF patties did not lose a detectable amount of fat following pan frying, but the HF patties lost nearly 41% fat after frying. The drained, pan-fried HF patties contained more total SFA, MUFA, and polyunsaturated fatty acids (PUFA) than the pan-fried LF patties (Energy intake did not differ among treatment phases, although energy intake during the LF intervention tended (Protein intake (g/d) tended (There were significant (