Fatty Acid Composition of Meat Animals as Flavor Precursors
This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, sheep, and goats) and monogastric (pigs and horses) animals ha...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/12251/ |