Some differences in composition of covering fat, intermuscular fat, and intramuscular fat of meat animals

descriptionPublicationkeyboard_double_arrow_right Article 01 Mar 1962 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 39, pages 178-181 (issn: 0003-021X, eissn: 1558-9331,

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Authors: Joyce Ostrander; L. R. Dugan;

doi: 10.1007/bf02632758

Some differences in composition of covering fat, intermuscular fat, and intramuscular fat of meat animals

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Abstract

AbstractA method is described for rapid, reproducible extraction of total lipids from adipose and muscle tissues. The distribution of polyunsaturated fatty acids in the depot fats and intramuscular lipids in loin or rib roasts of pork, beef, lamb, and veal has been determined. The phosphatides of the muscle were found to contain a greater amount of polyunsaturated fatty acids than the neutral fats of the intramuscular lipids.

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