ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Four muscles were studied to determine the lipid composition of Bob (BV) and Special-fed (SFV) veal. No differences existed for proximate analysis values of muscles from carcasses of different weight classes (P〉 0.05). Muscles from SFV were higher in fat (P 〈 0.05) and generally displayed more protein and less moisture than the BV. BV contained more cholesterol than SFV (P〈 0.001); however, there was no difference among the 4 muscles for cholesterol content (P 〉 0.05). SFV contained more 14:0 and 18:2, and less 16:1, 18:0 and 18:1 fatty acids than BV (P〈 0.05). Fatty acid composition on a g per 100 g tissue weight basis was higher in 14:0, 16:0, 17:0, 18:2 and 20:4 (P〈 0.05) for SFV. The longissimus contained more 14:0, 16:0, 18:0 and 18:1 than the other muscles studied (P〈 0.05). The results indicate that veal is an appropriate low-fat muscle food which meets modern dietary guidelines concerning fat consumption.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.1992.tb00669.x
Permalink
