کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451125 1109672 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of sampling fat location and cooking on fatty acid composition of beef steaks
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of sampling fat location and cooking on fatty acid composition of beef steaks
چکیده انگلیسی

To investigate the impact of sampling fat location and cooking on fatty acid composition of beef steaks, 21 raw steaks from crossbred steers were dissected to obtain outer (OSC) and inner subcutaneous fat (ISC), seam fat, marbling, and lean muscle. Twenty-one cooked steaks were dissected to obtain OSC, ISC, seam fat, surface and inner muscle. Trans-vaccenic acid and c9, t11-CLA percentages were lower (P < 0.05) in lean muscle than subcutaneous (s.c.) fat or marbling. Monounsaturated: saturated fatty acid ratios were lower (P < 0.05) in seam fat and marbling than s.c. fat or lean muscle. Linoleic and linolenic acid levels were highest in lean muscle and longer chain n−6 and n−3 fatty acids were only detected in lean muscle. Cooking did not change fatty acid composition dramatically except that n−6: n−3 ratio in s.c. and seam fat decreased after cooking (P < 0.05).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 84, Issue 1, January 2010, Pages 86–92
نویسندگان
, , , , , , ,