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Digitale Medien

Effect of cooking on fatty acid composition of beef lipids (1971)

ANDERSON, D. B. ; BREIDENSTEIN, B. B. ; KAUFFMAN, R. G. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 6 (1971), S. 0

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Details

ISSN: 1365-2621

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Paired chuck, rib, round and flank cuts were taken from carcasses of 12 Angus steers (454 kg live weight). Fatty acid composition of subcutaneous, seam (intermuscular), total intramuscular, intramuscular phospholipid and intramuscular neutral lipid fractions was determined on the raw and cooked (70°C) meat. On the basis of the fatty acids analysed (C14, C14:,1. C15, C16, C16:1, C17, C18, C18:1, C18:2, C18:3, C20:4) no significant differences were found between the lipids of the raw and cooked meat. In addition, the drip resulting from the cooked meat was not significantly different in its fatty acid composition from the seam, total intramuscular, or intramuscular neutral fractions.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb01602.x

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