Comparative study of fatty acid composition of meat material from various animal species
Journal Title: Scientific Journal of Animal Science - Year 2013, Vol 2, Issue 5
Abstract
Fatty acid composition of lipid components as a part of recipes of meat products has been investigated. Factors influencing the results of analytical determination of individual fatty acids are shown. The main ratios of fatty acid composition describing fats of sheep, sow, boar, cow, turkey, horse, chicken, pheasant, and wild boar are presented, allowing their use in manufacture of modern meat products with variable nutrition value.
Authors and Affiliations
A. B. Lisitsyn| The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26., I. M. Chernukha| The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26., A. N. Ivankin*| The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26.
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