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Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb

✍ Scribed by Valentina Vasta; Renato Italo Pagano; Giuseppe Luciano; Manuel Scerra; Pasquale Caparra; Francesco Foti; Caterina Cilione; Luisa Biondi; Alessandro Priolo; Marcella Avondo

Book ID
116738381
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
197 KB
Volume
90
Category
Article
ISSN
0309-1740

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Effect of Cooking on the Fatty Acid Comp
Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid
✍ S.K. Duckett; D.G. Wagner πŸ“‚ Article πŸ“… 1998 πŸ› Elsevier Science 🌐 English βš– 78 KB

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p