Fatty Acid Composition of Meat from Mirandesa Breed

F. Sousa; M. Pateiro; N. Echegaray; R. Bermúdez; J.M. Lorenzo; J. Cantalapiedra; A. Iglesias; D. Franco

Fatty Acid Composition of Meat from Mirandesa Breed

In: 63rd International Congress of Meat Science and Technology

Authors:

F. Sousa

F. Sousa ¹Escola Superior Agraria, Instituto Politécnico de Bragança, Portugal

Search for other papers by F. Sousa in
Current site
Google Scholar
PubMed

M. Pateiro

M. Pateiro ²Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by M. Pateiro in
Current site
Google Scholar
PubMed

N. Echegaray

N. Echegaray ²Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by N. Echegaray in
Current site
Google Scholar
PubMed

R. Bermúdez

R. Bermúdez ²Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by R. Bermúdez in
Current site
Google Scholar
PubMed

J.M. Lorenzo

J.M. Lorenzo ²Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by J.M. Lorenzo in
Current site
Google Scholar
PubMed

J. Cantalapiedra

J. Cantalapiedra ⁴Department of Anatomy and Animal Production, University of Santiago de Compostela, Lugo, Spain; danielfranco@ceteca.net

Search for other papers by J. Cantalapiedra in
Current site
Google Scholar
PubMed

A. Iglesias

A. Iglesias ³Farm Counselling Services, Consellería do Medio Rural, Xunta de Galicia, Lugo, Spain

Search for other papers by A. Iglesias in
Current site
Google Scholar
PubMed

, and

D. Franco

D. Franco ²Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by D. Franco in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 146–147

DOI:: https://doi.org/10.3920/9789086868605_054

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Health professionals world-wide recommend a reduction in the overall consumption of saturated fatty acid (SFA), trans fatty acids and cholesterol, while emphasizing the need to increase intake of n-3 polyunsaturated fats. In addition, the components of technological meat quality influenced by fatty acids are fat tissue firmness, shelf life (lipid and pigment oxidation) and flavor. Twenty animals of Mirandesa breed and slaughtered at eleven months were used to evaluate the fatty acid profile of intramuscular fat. The most abundant fatty acids were SFA (43.8%) followed by monounsaturated fatty (38.3%) and polyunsaturated fatty (16.4%) acids. According to the nutritional recommendations, the quality of the intramuscular fat was within an acceptable range, responding to the demand required by the current meat consumers.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000054.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	83	42	8
Full Text Views	2	0	0
PDF Views & Downloads	1	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Fatty Acid Composition of Meat from Mirandesa Breed

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics