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THE LIPID CONTENT OF MECHANICALLY DEBONED RED MEATS
Author(s) -
KUNSMAN J. E.,
FIELD R. A.
Publication year - 1976
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.1365-2621.1976.tb01190.x
Subject(s) - phosphatidylethanolamine , polyunsaturated fatty acid , phospholipid , phosphatidylcholine , chemistry , food science , fatty acid , biochemistry , membrane
A definitive analysis of the lipids of mechanically deboned red meat (MDRM) was carried out on beef, pork and lamb. The total lipid content of lamb and pork MDRM was 28% while that of beef was 8.8%. The lipids of both lamb and pork were composed of 95% nonpolar, whereas the beef lipid was 83% nonpolar. Triglycerides were the major nonpolar lipid in the MDRM of all three species, whereas the major polar lipids were phosphatidylcholine and phosphatidylethanolamine. The total lipid from each of the species was low in polyunsaturated fatty acids (acids with two or more double bonds). The polyunsaturated fatty acid content of the phospholipid fraction from all species was 25% or higher. In beef and pork MDRM phosphatidylethanolamine was the most polyunsaturated phospholipid, whereas in lamb MDRM phosphatidylcholine was the most polyunsaturated. The MDRM lipids from all three species contained cerebrosides and sulfatides which were highly polyunsaturated.