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Agricultural and Food SciencesMedicineBiology

Fat deposition, fatty acid composition and meat quality: A review.

J. Wood, M. Enser, A. Fisher, G. Nute, P. Sheard, R. Richardson, S. Hughes, F. Whittington

2008.4.1MEAT SCIENCE

DOI: 10.1016/j.meatsci.2007.07.019

tlooto Summary

It is shown that a major factor is the total amount of fat and that phospholipid, where 18:2n-6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases.

Abstract

Abstract is not available.

Citation format

WOOD, J., et al. Fat deposition, fatty acid composition and meat quality: A review. MEAT SCIENCE, 2008, 78 4: 343–58.