Fatty acid profile, cholesterol content and sensory properties of meat from Podolian young bulls were evaluated. The percentage of saturated fatty acids was higher for LD and lower for SM and ST muscles (P < 0.001). Oleic and stearic fatty acids constituted more than 50% of the total fatty acids in all muscles studied. The meat produced by Podolian young bulls showed a favourable percentage content of polyunsaturated fatty acids and a beneficial ratio P/S. Conversely, the ratio n 6/n 3 exceeded the recommended value in the human diet. Changing the time of ageing from 8 to 15 days produced an increment of MDA (P < 0.01). The differences in MDA content observed between meat samples aged 8 and 15 days were still detectable after 4 and 8 months of frozen storage. The extension of the ageing period from 8 to 15 days produced an increase in tenderness (P < 0.05) and flavour intensity (P < 0.01).

Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls.

CIFUNI, Giulia Francesca;NAPOLITANO, Fabio
;
RIVIEZZI, Amelia Maria;BRAGHIERI, Ada;GIROLAMI, Antonio
2004-01-01

Abstract

Fatty acid profile, cholesterol content and sensory properties of meat from Podolian young bulls were evaluated. The percentage of saturated fatty acids was higher for LD and lower for SM and ST muscles (P < 0.001). Oleic and stearic fatty acids constituted more than 50% of the total fatty acids in all muscles studied. The meat produced by Podolian young bulls showed a favourable percentage content of polyunsaturated fatty acids and a beneficial ratio P/S. Conversely, the ratio n 6/n 3 exceeded the recommended value in the human diet. Changing the time of ageing from 8 to 15 days produced an increment of MDA (P < 0.01). The differences in MDA content observed between meat samples aged 8 and 15 days were still detectable after 4 and 8 months of frozen storage. The extension of the ageing period from 8 to 15 days produced an increase in tenderness (P < 0.05) and flavour intensity (P < 0.01).
2004
File in questo prodotto:
File Dimensione Formato  
cifuni.pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: DRM non definito
Dimensione 200.61 kB
Formato Adobe PDF
200.61 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11563/15691
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 74
  • ???jsp.display-item.citation.isi??? 64
social impact