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The fatty acid content of meat and poultry before and after cooking
Author(s) -
Chang Irene C. L.,
Watts Betty M.
Publication year - 1952
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02639813
Subject(s) - food science , polyunsaturated fatty acid , fatty acid , chemistry , cooking methods , poultry meat , composition (language) , biochemistry , linguistics , philosophy
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.