Intramuscular Fat and Fatty Acid Composition of Three Commercial Leg Cuts from Farmed Red Deer in New Zealand

C.E. Realini; M. Agnew; M.M. Reis; S. Ganesh; C. Craigie

Intramuscular Fat and Fatty Acid Composition of Three Commercial Leg Cuts from Farmed Red Deer in New Zealand

In: 63rd International Congress of Meat Science and Technology

Authors:

C.E. Realini

C.E. Realini ¹Food Assurance and Meat Quality Team

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M. Agnew

M. Agnew ²Dairy and Foods Team

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M.M. Reis

M.M. Reis ¹Food Assurance and Meat Quality Team

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S. Ganesh

S. Ganesh ³Bioinformatics and Statistics Team; AgResearch, Grasslands Research Centre, Tennet Drive, PB 11008, Palmerston North, New Zealand; carolina.realini@agresearch.co.nz

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C. Craigie

C. Craigie ¹Food Assurance and Meat Quality Team

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Type:: Chapter

Pages:: 180–181

DOI:: https://doi.org/10.3920/9789086868605_070

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Twenty one stags were used to evaluate the fat content and fatty acid composition of intramuscular fat from three commercial leg cuts (Knuckle, Silverside, Topside). All cuts were very lean (close to 1% fat), but Topside had a higher fat percentage than Knuckle and Silverside. Despite the lower fat content, Knuckle showed higher percentage of saturated fatty acids and lower percentage of polyunsaturated fatty acids than the Silverside and Topside which had a more similar fatty acid profile. Although Silverside had higher PUFA:SFA ratio and Knuckle had lower n-6:n-3 ratio than the other two cuts, all cuts had both fatty acid ratios within dietary recommendations for a healthy diet. Topside had higher mg/100 g of CLA and EPA+DHA than Silverside and especially Knuckle. All cuts showed lower fat levels, lower CLA percentages and higher EPA+DHA percentages than previously reported leg cuts from beef and sheep.

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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

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- Life Sciences

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Intramuscular Fat and Fatty Acid Composition of Three Commercial Leg Cuts from Farmed Red Deer in New Zealand

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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