Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls

Fatty acid profile, cholesterol content and sensory properties of meat from Podolian young bulls were evaluated. The percentage of saturated fatty acids was higher for LD and lower for SM and ST muscles ( P

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Bibliographic Details
Published in:Meat science 2004-06, Vol.67 (2), p.289-297
Main Authors: Cifuni, G.F., Napolitano, F., Riviezzi, A.M., Braghieri, A., Girolami, A.
Format: Article
Language:English
Subjects:
Ageing
Biological and medical sciences
Fatty acid composition
Food industries
Fundamental and applied biological sciences. Psychology
Lipid oxidation
Meat and meat product industries
Podolian cattle
Tenderness
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Description
Summary:Fatty acid profile, cholesterol content and sensory properties of meat from Podolian young bulls were evaluated. The percentage of saturated fatty acids was higher for LD and lower for SM and ST muscles ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2003.10.017