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Lipid composition and nutritional quality of intramuscular fat in Charneca-PDO beef

✍ Scribed by José M. Pestana; Ana S. H. Costa; Cristina M. Alfaia; Paulo Costa; Susana V. Martins; Susana P. Alves; Rui J. B. Bessa; José A. M. Prates

Book ID
105900630
Publisher
Springer
Year
2011
Tongue
English
Weight
229 KB
Volume
234
Category
Article
ISSN
0044-3026

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The present study is part of a project which aims to examine the in¯uence of intramuscular fat (IMF) content on the sensory attributes and consumer acceptability of pork. An experiment was conducted to evaluate the in¯uence of IMF level in muscle semimembranosus (SM) on the composition of its lipid