2022
DOI: 10.5219/1799
|View full text |Cite
|
Sign up to set email alerts
|

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

Abstract: In this study, we have focussed on the fatty acid composition of the meat of various animals raised in the Republic of Kazakhstan. We have analyzed pasture horse meat, stall horse meat, lamb, beef, and pork meat. Samples from four carcass muscles (back, hip, rib, and neck) were tested. Comparative analysis of the content of trans isomers of fatty acids (TFA) was performed. The analysis of the obtained samples showed that the TFA content is significantly (p <0.05) different in different parts of the carcasse… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2023
2023
2023
2023

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
(1 citation statement)
references
References 27 publications
(23 reference statements)
0
1
0
Order By: Relevance
“…The lecithin in mutton helps prevent diabetes by stimulating the work of the pancreas, and also has antisclerotic properties and normalizes cholesterol metabolism. In terms of protein, essential amino acids and minerals, it is not inferior to beef, and in terms of calories it even exceeds it (beef -1838 kcal/kg, mutton -2256 kcal/kg), while mutton fat contains a relatively small amount of cholesterol [4,5]. Consumption of poultry meat is steadily increasing worldwide.…”
Section: Introductionmentioning
confidence: 99%
“…The lecithin in mutton helps prevent diabetes by stimulating the work of the pancreas, and also has antisclerotic properties and normalizes cholesterol metabolism. In terms of protein, essential amino acids and minerals, it is not inferior to beef, and in terms of calories it even exceeds it (beef -1838 kcal/kg, mutton -2256 kcal/kg), while mutton fat contains a relatively small amount of cholesterol [4,5]. Consumption of poultry meat is steadily increasing worldwide.…”
Section: Introductionmentioning
confidence: 99%