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Fatty acid composition changes in meat lipids during low temperature storage

✍ Scribed by C. K. Huston; J. D. Sink; R. C. Miller; J. W. Shigley

Book ID
112778031
Publisher
Springer-Verlag
Year
1965
Tongue
English
Weight
765 KB
Volume
42
Category
Article
ISSN
0003-021X

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A study was made on the fatty acid composition of dietetic ready-to-cook products of boneless chicken legs or breasts prepared by curing using several curing mixtures during frozen storage. Leg muscles were found to be richer in unsaturated fatty acids than breast muscles, substantial differences ha