The fatty acid content of meat and poultry before and after cooking
- 1 August 1952
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 29 (8) , 334-338
- https://doi.org/10.1007/bf02639813
Abstract
Summary: Fatty acids distribution of various cuts of pork, lamb, beef, turkey, and chicken before and after cooking were analyzed by the spectrophotometric method. Results indicate that only a small amount of the polyunsaturated fatty acids was lost with ordinary methods of cooking. The reliability of these apparent fatty acid values after cooking is discussed. A table of fatty acid composition of these meats as eaten is also presented for dietary purposes.This publication has 30 references indexed in Scilit:
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