Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

Meat Science ◽  
2011 ◽  
Vol 88 (4) ◽  
pp. 761-766 ◽  
Author(s):  
Lihua Zhao ◽  
Ye Jin ◽  
Changwei Ma ◽  
Huanlu Song ◽  
Hui Li ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Composition ◽  
Starter Cultures ◽  
Chemical Characteristics ◽  
Physico Chemical

Physico-Chemical Characteristics and Fatty Acid Composition of Milk Fat of Krankrej Cows, II. Effect of Dietary Conditions

Lipid / Fett ◽  
1989 ◽  
Vol 91 (4) ◽  
pp. 164-167
Author(s):  
G. K. Patel ◽  
M. J. Patel ◽  
R. M. Patel ◽  
K. C. Patel ◽  
R. D. Patel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Chemical Characteristics ◽  
Physico Chemical

scholarly journals The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

2019 ◽  
pp. 118
Author(s):  
Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, ◽  
Roman Niżnikowski, Magdalena Ślęzak, ◽  
Żaneta Szymańska, Anna Morales-Villavicencio
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Cooking Methods ◽  
Chemical Characteristics ◽  
Raw Meat ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Physico Chemical

The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values)  in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.

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