Fatty acid content and composition of english beef, lamb and pork at retail

We have determined the fatty acid content and composition of retail samples of meat and assessed them with respect to UK dietary recommendations. Fifty beef sirloin steaks, pork chops and lamb chops were purchased from four supermarkets on separate occasions. The percentage of muscle (boneless basis...

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Veröffentlicht in:	Meat science 1996-04, Vol.42 (4), p.443-456
Hauptverfasser:	Enser, M., Hallett, K., Hewitt, B., Fursey, G.A.J., Wood, J.D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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