Comparative study of meat lipids of different animals
2001
Hamid, S. (Pakistan Council for Scientific and Industrial Research Labs., Lahore (Pakistan))
The study reports comparison of physico-chemical properties and fatty acid composition of lipids taken from market meats of different animals. From national point of view, the sources of meat generally consumed by common man are buffalo, sheep, goat and chicken. Comparison has been discussed in the light of similar previous studies of lipids from these meats. The different animal fats examined in the present study, reveal that inspite of some differences in composition, the utility of different animal fats in foods can be regulated by using them in proper proportions.
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