Fat content in pork and its culinary and technological suitability
1999
Potkanski, A. (Akademia Rolnicza, Poznan (Poland). Katedra Zywienia Zwierzat i Gospodarki Paszowej) | Pospiech, E. (Akademia Rolnicza, Poznan (Poland). Inst. Technologii Miesa)
Application of fat as additive increases energetic value of feed, what may have an influence on fat content in the carcass and in meat. The addition of vegetal fats affects also the qualitative composition of animal fat, increasing the content of unsaturated fatty acids. This phenomenon can be beneficial for consumers, although it can reduce the technological usefulness of meat
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