Food Biochemistry and Food Processing 2006
DOI: 10.1002/9780470277577.ch13
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Biochemistry of Raw Meat and Poultry

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Cited by 2 publications
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“…These proportions are largely variable, especially in the lipid content, which depends on species, amount of fattening, inclusion of the adipose tissue, and so on. There is an inverse relationship between the percentages of protein and moisture and the percentage of fat so that meats with high content of fat have lower content of moisture and proteins [7].…”
Section: Introductionmentioning
confidence: 99%
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“…These proportions are largely variable, especially in the lipid content, which depends on species, amount of fattening, inclusion of the adipose tissue, and so on. There is an inverse relationship between the percentages of protein and moisture and the percentage of fat so that meats with high content of fat have lower content of moisture and proteins [7].…”
Section: Introductionmentioning
confidence: 99%
“…Triacylglycerols are the major constituents of fat. The fatty acid content mainly depends on age, production system, type of feed, and environment [7]. Monogastric animals such as swine and poultry tend to reflect the fatty acid composition of the feed in their fat.…”
Section: Introductionmentioning
confidence: 99%
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