Nutrient Content of Variety Meats. III. Fatty Acid Composition of Lipids of Certain Raw and Cooked Variety Meats^a

Abstract

SUMMARY The fatty acid distribution in the lipids from certain raw and cooked variety meats was determined with gas‐liquid chromatography. The method of cooking utilized moist heat (braising) in all cases. Fatty acid distribution was not significantly changed by cooking. Beef kidney, beef and pork liver, and beef heart fatty acids contained 25‐36% of polyunsaturated fatty acid:. Distributions of the major fatty acids (as percent of total fatty acid) were generally as follows. Beef kidney: palmitic acid, 17; stearic acid, 19; oleic acid, 21; linoleic acid, 19; and arachidonic acid, 14. Beef liver: palmitic acid, 13; stearic acid, 34; oleic acid, 14; linoleic acid, 11; arachidonic acid, 7; and docosahexaenoic acid (C22‐hexaene), 6. Pork liver: palmitic acid, 21; stearic acid, 26; oleic acid, 22; linoleic acid, 13; and arachidonic acid, 12. Beef heart: palmitic acid, 13; stearic acid, 17; oleic acid, 18; linoleic acid, 25; and arachidonic acid, 11. Beef tongue: palmitic acid, 28; stearic acid, 11; oleic acid, 44; linoleic acid, 4; and arachidonic acid, 2. These results indicate that certain of the variety meats may be excellent sources of polyunsaturated fatty, acids. Pork and beef liver differed significantly in docosahexaenoic acid and arachidonic acid content.

Identification and Sensory Evaluation of Volatile Compounds in Oxidized Porcine Liver

“…Because of the low odor thresholds of the majority of these compounds, the presence of volatile hydroperoxide degradation products even at low concentrations impairs the sensory properties of fat-containing food. The total of unsaturated fatty acids of PL was approximately 53%, which includes oleic acid (OA, 25.8%), linoleic acid (LA, 15.8%), linolenic acid (LLA, 0.2%), and arachidonic acid (AA, 11.2%) ( , ). To relate the problem of off-flavor development in PL to the lipid oxidation taking place during food processing and formulation variables in a more obvious way, a more detailed sensory relevance of the off-flavor compounds in oxidized PL was considered to be necessary.…”

Broiling, Sex and Interrelationships with Carcass and Growth Characteristics and their Effect on the Neutral and Phospholipid Fatty Acids of the Bovine Longissimus Dorsi

“…COMMON METHODS of cookery are known to accelerate the oxidation of meat lipids (Watts, 1954). Small and generally nonsignificant differences in fatty acid distribution among raw and cooked meat samples and drip losses, have been reported (Chang et al, 1952a;Siedler et al, 1964 ;Campbell et al, 1967). Isolation and characterization of muscle lipids in meat flavor research has illustrated the importance of studying the phospholi'pid fraction fatty acids (Hornstein et al, 1960 andHornstein ef al., 1961).…”