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Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters

✍ Scribed by R.C. Whiting

Book ID
108812127
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
522 KB
Volume
52
Category
Article
ISSN
0022-1147

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48 pigs (gilts and barrows) were divided into four groups and fed for three months on diets containing either 3 % soya oil or 3 % beef tallow, together with a-dl-tocopheryl acetate at either a basal (20 mg/ kg feed) or a supplemented (200 mg/kg feed) level. The fatty acid compositions of the longiss