Relationship between pork fatty acid content in selected muscles and carcass tissues

2019 ◽  
Vol 59 (5) ◽  
pp. 972
Author(s):  
Monika Sobol ◽  
Stanisława Raj ◽  
Grzegorz Skiba
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Soft Tissues ◽  
Fatty Acid Content ◽  
Subcutaneous Fat ◽  
Meat Products ◽  
Biceps Femoris ◽  
Intramuscular Fat ◽  
Pufa Ratio ◽  
Docosahexaenoic Acids

Pork plays a central role in culinary tradition in Central Europe. Most of the studies determine the fatty acid (FA) content separately in muscles and subcutaneous fat. However, it is also important to determine the FA content of meat products, which contain a mixture of muscles and fat. The determination of FA in carcass tissues is difficult and leads to the destruction of the whole carcass. Thus, the aim of this study was to estimate the FA content of carcass meat (muscles with inter- and intramuscular fat, MC), and carcass soft tissues (muscles with inter- and intramuscular fat and subcutaneous fat, SC) based on a single muscle. Fatty acids were analysed using gas chromatography. Thirty crossbred pigs were fed diets differing in their fatty acid content and n-6:n-3 polyunsaturated fatty acid (PUFA) ratio. Samples of Longissimus thoracis et lumborum (LL), Biceps femoris (BF), Semitendinosus (ST), and Semimembranosus (SM) muscles, MC, and SC were taken. Correlation between linolenic, eicosapentaenoic and docosahexaenoic acids contents and n-6:n-3 PUFA in examined muscles and MC ranged from 0.809 (SM) to 0.961 (LL), from 0.708 (LL) to 0.954 (ST), from 0.907 (SM) to 0.941 (ST), respectively (P = 0.000). Correlation between linolenic, eicosapentaenoic and docosahexaenoic acids contents and n-6:n-3 PUFA in examined muscles and SC ranged from 0.773 (SM) to 0.954 (LL), 0.763 (LL) to 0.983 (BF), and from 0.909 (LL) to 0.940 (ST), respectively (P = 0.000). Results allow estimate the FA content of MC and SC based on their content in single muscles.

scholarly journals Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat

2020 ◽  
Vol 98 (2) ◽  
Author(s):  
Derris D Burnett ◽  
Jerrad F Legako ◽  
Kelsey J Phelps ◽  
John M Gonzalez
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Consumer Preference ◽  
Omega 3 ◽  
Fresh Meat ◽  
Omega 3 Fatty Acid

Abstract The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.

Determination of fatty acid content in meat and meat products: The FTIR-ATR approach

2018 ◽  
Vol 267 ◽  
pp. 223-230 ◽  
Author(s):  
M. Lucarini ◽  
A. Durazzo ◽  
J. Sánchez del Pulgar ◽  
P. Gabrielli ◽  
G. Lombardi-Boccia
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Meat Products

scholarly journals Tissue composition of carcass, meat quality and fatty acid content of ducks of a commercial breeding line at different age

2008 ◽  
Vol 51 (3) ◽  
pp. 266-275 ◽  
Author(s):  
B. Witak
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Acid Content ◽  
Profile Analysis ◽  
Fatty Acid Content ◽  
Subcutaneous Fat ◽  
Ph Values ◽  
Leg Muscles ◽  
Commercial Breeding ◽  
Nutrition Value

Abstract. Composition of carcasses and meat quality were investigated in ducks from A44 strain from the 7th to 9th week of life. Drakes and ducks in the 8th and 9th week of age were characterized by significantly higher dressing percentage and better musculature than in the 7th week. Fatness of drakes and ducks carcasses significantly increased in the 8th and 9th week of rearing and the meat : fat ratios were similar to the results obtained in ducks of the 7th week of age. Basing on pH values, faulty meat of PSE and DFD was not found. Protein and fat contents in breast and leg muscles of ducks in the tested periods of rearing indicated significantly higher nutrition value of A44 ducks’ meat in the 9th than in the 7th and 8th week of age. The fatty acid profile analysis for ducks’ muscles and fat showed that the tissues had a relatively good nutritive and processing value as regard higher unsaturated than saturated fatty acid content and high content of oleic and linoleic fatty acids. Better PUFA n-6/n-3 ratios in breast muscles and skin with subcutaneous fat than in leg muscles and abdominal fat were found.

scholarly journals Chemical composition and fatty acid content in lamb and adult sheep meat

2020 ◽  
Vol 63 (2) ◽  
pp. 261-268
Author(s):  
Andrzej Junkuszew ◽  
Paulina Nazar ◽  
Michał Milerski ◽  
Milan Margetin ◽  
Piotr Brodzki ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Content ◽  
Consumer Preferences ◽  
Fatty Acid Content ◽  
Biceps Femoris ◽  
Dietary Fatty Acids ◽  
Meat Production ◽  
Adult Sheep ◽  
Meat Samples

Abstract. The aim of the present study was to compare the chemical composition and fatty acid (FA) content of the muscle tissues of lambs and adult sheep bred for meat production. Throughout the research period, the animals were managed in a confinement indoor system under uniform environmental conditions. After slaughter, meat samples collected from the musculus biceps femoris were used to determine the basic chemical composition and fatty acid content in the intramuscular fat. The analyses showed that, compared to lambs, meat from adult animals exhibited a more beneficial ratio of n-6 to n-3 FAs, as well as a favorable percentage of OFAs (dietary fatty acids having an undesirable hypercholesterolemic effect on humans). The results of this study support the inclusion of dietitian-recommended mutton into the human diet and the promotion of the production of meat from adult animals as a high-value product. The sheep industry could benefit economically, particularly in countries where this meat type has not enjoyed a high standing in consumer preferences.

scholarly journals Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

2013 ◽  
Vol 3 (1) ◽  
pp. 46 ◽  
Author(s):  
Ruben Garrido ◽  
Jose M. Lorenzo ◽  
Inmaculada Franco ◽  
Javier Carballo
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Total Fatty Acid ◽  
Acid Content ◽  
Manufacturing Process ◽  
Fatty Acid Content ◽  
Subcutaneous Fat ◽  
Meat Product ◽  
Polyunsaturated Fatty Acid Content ◽  
Peroxide Values

<p>We investigated the effects of salting duration (3, 4 or 5 days) on lipid oxidation and the total fatty acid content of muscular fat and subcutaneous fat during the manufacturing of dry-cured lacon, a traditional meat product made in NW Spain from pork foreleg. Two batches of lacon were processed using each salting duration. In each batch, samples were analysed at seven different times throughout the manufacturing process. In each sample, the moisture and NaCl contents, and the peroxide value of the fat and the total fatty acid contents were determined in both the muscular and the subcutaneous fat.</p> <p>Increasing the salting duration significantly increased lipid oxidation (as indicated by peroxide values), in both the muscular and the subcutaneous fat and at all sampling times throughout the manufacturing process. At the end of the ripening stage, the average peroxide values were 7.69, 17.79 and 21.72 meq. of O<sub>2</sub>/kg of subcutaneous fat and 10.78, 24.96 and 26.48 meq. of O<sub>2</sub>/kg of muscular fat, in the batches salted for 3, 4 and 5 days, respectively.</p> <p>Salting duration significantly affected the fatty acid content, particularly that of polyunsaturated fatty acids and the linoleic acid within these. The polyunsaturated fatty acid content of lacon pieces salted for 3 days were significantly higher than those of pieces salted for 4 or 5 days, in both the muscular and subcutaneous fat.</p>

scholarly journals A Comprehensive Evaluation of Fatty Acid Content of Meat Products in Kermanshah

2018 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Yahya Pasdar ◽  
Akbar Barzegar ◽  
Abbas Hemati Azandaryani ◽  
Hamed Soleymani ◽  
Mitra Darbandi
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Comprehensive Evaluation ◽  
Fatty Acid Content ◽  
Meat Products

scholarly journals Analysis of Trans Fatty Acid Content in Processed Foods and Meat Products

2007 ◽  
Vol 27 (4) ◽  
pp. 531-537 ◽  
Author(s):  
Jung-Min Park ◽  
Won-Gu Ji ◽  
Eun-Jung Kim ◽  
Da-Jung Park ◽  
Jin-Ho Shin ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Processed Foods ◽  
Trans Fatty Acid Content

Effect of light intensity on the ultrastructure of the filamentous cyanobacterium, Anabaena variabilis

1988 ◽  
Vol 46 ◽  
pp. 300-301
Author(s):  
C. S. Bricker ◽  
S. R. Barnum ◽  
B. Huang ◽  
J. G. Jaworskl
Keyword(s):  
Fatty Acid ◽  
Light Intensity ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Anabaena Variabilis ◽  
Chloroplast Envelope ◽  
Major Constituent ◽  
Filamentous Cyanobacterium ◽  
Photosynthetic Membrane ◽  
Effect Of Light

Cyanobacteria are Gram negative prokaryotes that are capable of oxygenic photosynthesis. Although there are many similarities between eukaryotes and cyanobacteria in electron transfer and phosphorylation during photosynthesis, there are two features of the photosynthetic apparatus in cyanobacteria which distinguishes them from plants. Cyanobacteria contain phycobiliproteins organized in phycobilisomes on the surface of photosynthetic membrane. Another difference is in the organization of the photosynthetic membranes. Instead of stacked thylakolds within a chloroplast envelope membrane, as seen In eukaryotes, IntracytopIasmlc membranes generally are arranged in three to six concentric layers. Environmental factors such as temperature, nutrition and light fluency can significantly affect the physiology and morphology of cells. The effect of light Intensity shifts on the ultrastructure of Internal membrane in Anabaena variabilis grown under controlled environmental conditions was examined. Since a major constituent of cyanobacterial thylakolds are lipids, the fatty acid content also was measured and correlated with uItrastructural changes. The regulation of fatty acid synthesis in cyanobacteria ultimately can be studied if the fatty acid content can be manipulated.

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