Comparative study of fatty acid composition of meat material from various animal species

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.

کلیدواژه ها:

Fatty acids ، Functional products ، Lipid composition