Fatty acid and lipid contents differentiation in cuts of rabbit meat
The study aimed at quantifying fatty acids (FA), especially the health-promoting ones, in cuts of rabbit meat. Loin, containing mostly glycolytic muscles, had less lipids than cuts containing oxidative (hind leg) or intermediate muscles (foreleg and brisket). Brisket had the highest polyunsaturated...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1488000 |