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Effects of caponisation on lipid and fatty acid composition of intramuscular and abdominal fat of medium-growth broilers

✍ Scribed by Sinanoglou, V.J.; Mantis, F.; Miniadis-Meimaroglou, S.; Symeon, G.K.; Bizelis, I.A.

Book ID
121228483
Publisher
Taylor and Francis Group
Year
2011
Tongue
English
Weight
118 KB
Volume
52
Category
Article
ISSN
0007-1668

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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