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Fatty acid composition of adult buffalo meat during processing and storage.

Author(s) : KESAVA RAO V., KOWALE B. N.

Type of article: Article

Summary

Three muscles viz Triceps brachii, Longissimus dorsi and Biceps femoris from adult buffalo (Murrah type), were subjected to broiling and pressure cooking and analysed for changes in fatty acids at storage intervals of 0, 3, 6, 9, 30, 60 and 90 days under refrigerated and frozen conditions, respectively. Influence of anatomical location on fatty acid composition was evident. A gradual decrease in mono- and poly-unsaturated fatty acid contents was associated with the increase in saturated fatty acids due to processing. There were significant increases in myristic, palmitic, stearic acids and significant decreases in oleic and linoleic acid contents during storage.

Details

  • Original title: Fatty acid composition of adult buffalo meat during processing and storage.
  • Record ID : 1994-2370
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
  • Publication date: 1993/05
  • Document available for consultation in the library of the IIR headquarters only.

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