Title of article :
Comparative study of fatty acid composition of meat material from various animal species
Author/Authors :
Lisitsyn، A.B. نويسنده The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26. , , Chernukha، I.M. نويسنده The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26. , , Ivankin، A.N. نويسنده The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26. ,
Issue Information :
روزنامه با شماره پیاپی 0 سال 2013
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.
Journal title :
Scientific Journal of Animal Science
Journal title :
Scientific Journal of Animal Science
