Developments in Oils and Fats 1995
DOI: 10.1007/978-1-4615-2183-9_1
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Meat lipids

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Cited by 14 publications
(13 citation statements)
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References 154 publications
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“…Bands in this region (a) are due to the cis double bond stretching vibration (13); accordingly, fats with high proportion of linolenic or linoleic acyl groups show higher frequency for this band than fats with high proportion of oleic acyl groups. This result agrees with the fatty acid composition for lard and MBF (8), which is high in oleic and lower in linoleic and linolenic compared to lard. At the FTIR frequency region 1120 -1095 cm -1 lard showed overlap of two peaks having maximum absorption at 1119 and 1100 cm -1 , (b) in Fig.…”
Section: Results and Discussion 1 Mutton Body Fat (Mbf)supporting
confidence: 88%
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“…Bands in this region (a) are due to the cis double bond stretching vibration (13); accordingly, fats with high proportion of linolenic or linoleic acyl groups show higher frequency for this band than fats with high proportion of oleic acyl groups. This result agrees with the fatty acid composition for lard and MBF (8), which is high in oleic and lower in linoleic and linolenic compared to lard. At the FTIR frequency region 1120 -1095 cm -1 lard showed overlap of two peaks having maximum absorption at 1119 and 1100 cm -1 , (b) in Fig.…”
Section: Results and Discussion 1 Mutton Body Fat (Mbf)supporting
confidence: 88%
“…Qualitatively it is easy to differentiate between the FTIR spectra of lard and CBF in Fig. 5, because the last one showed a clear band at frequency 966 cm -1 while lard shows no peak at the same frequency due to the content of trans fatty acid in CBF (8). In Fig.…”
Section: Cow Body Fat (Cbf)mentioning
confidence: 95%
“…This supports the idea that, after a required minimum of fat, large dierences in fatness are necessary to produce detectable changes in palatability. Enser (1995) indicated that marbling score and tenderness were signi®cantly correlated in former studies of older animals with signi®cant intramuscular fat content. The same was found by Kemp et al (1972) when comparing wethers and rams with important dierences in subcutaneous fat.…”
Section: Sensory Meat Qualitymentioning
confidence: 75%
“…The dierence between slight and high classes was only 2.4 points. This is probably not only due to the quantity of fat, but to fat quality (Crouse et al, 1982), especially phospholipids, to which the panel would be especially sensitive, and phospholipid percentage changes with fatness level, being higher in leaner animals (Enser, 1995). On the other hand, Jeremiah et al (1972) suggests that the deposition of more than 2.0 mm fat may increase¯avour desirability, a tendency also re¯ected here.…”
Section: Sensory Meat Qualitymentioning
confidence: 84%
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