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Lipids of Raw and Cooked Ground Beef and Pork
Author(s) -
CAMPBELL ADA MARIE,
TURKKI PIRKKO R.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01277.x
Subject(s) - food science , raw meat , chemistry , cooked meat , phospholipid , raw material , composition (language) , fatty acid , biochemistry , organic chemistry , linguistics , philosophy , membrane
SUMMARY— Lipids extracted from raw and cooked ground beef and pork and from the drip were fractionated into phospholipids and neutral lipids. The fatty acid composition of the total extracted lipid and of the lipid fractions was determined. Phospholipid concentration was higher in cooked than in raw meat, whether expressed as percent of fat or as percent of meat. Fatty acid patterns of the lipids were similar in raw and cooked meat except that the concentration of linoleate in the phospholipid fatty acids was higher in cooked pork than in raw pork.