The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids

Janiszewski, P.; Grześkowiak, E.; Lisiak, D.; Borys, B.; Borzuta, K.; Pośpiech, E.; Poławska, Ewa

doi:10.1016/j.meatsci.2015.09.006

Cited by 40 publications

(25 citation statements)

References 45 publications

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“…Curing combined with smoking has been found to increase the pH and improve the color, texture and odor of buffalo meat [ 84 ]. Smoke curing has the combined effect of both enzyme and heat, which leads to alterations in the fatty acid profile of pork and lamb meat [ 85 ].…”

Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

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“…En lomo y pulpa de pierna el contenido de ácidos grasos monoinsaturados fue mayor que saturados y poliinsaturados (P ≤ 0,05). Otros estudios también han encontrado mayores contenidos de ácido oleico (18:1n9c), ácido palmítico (16:0) y esteárico (18:0), y mayor contenido de ácidos grasos monoinsaturados en lomo de cerdos de sistema orgánico y convencional (Álvarez-Rodríguez et al, 2016;Janiszewski et al, 2016). Al comparar entre cortes, la carne presentó un mayor contenido de los ácidos grasos mirístico (14:0), palmitoleico (16:1), linoeládico (18:2n6t), y menor contenido de los ácidos esteárico (18:0) y araquidónico (20:0), que la grasa de cobertura (P ≤ 0,05).…”

Section: Resultados Y Discusiónunclassified

Composición De Carne De Cerdo en Un Sistema De Producción Natural

Velasco

Vera

Bórquez

et al. 2019

Chil. j. agric. anim. sci.

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Swine production in Chile is mainly based on an intensive confinement production system (conventional system). However, in recent years, increasing interest for healthy food has resulted in the use of a natural production system, which is an attractive alternative consisting of an extensive system with access to grassland. The aim of this study was to determine the composition of pork meat produced in a natural system. The pH and proximal analysis of: pork loin (Longissimus dorsi) (n = 54) and pork leg pulp (n = 54) were determined. The profile of fatty acids in loin, leg pulp and

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“…The TFA C18:1 n-9t and C18:2 n-9t in Altay sheep fat were found during the day 0 increased continuously by 2.3 and 0.4 at day 50 , respectively. The C18:1 n-9t and C18:2 n-9t depends on the dietary source of PUFAs and on the amount and type of grass reported by Janiszewski, P. et al 30 . The ruminants in pasture generally yield a high content of C18:1 n-9t and C18:2 n-9t 31,32 .…”

Section: The Changes Of Fatty Acids In Altay Sheep Fatmentioning

confidence: 87%

Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage

Liu

2017

J. Oleo Sci.

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The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids

Cited by 40 publications

References 45 publications

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Composición De Carne De Cerdo en Un Sistema De Producción Natural

Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage

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