The investigation of fatty acid pattern in lipids of pork meat
1986
Njari, B. | Zivkovic, J. | Martincic, T. (Veterinarski fakultet, Zagreb (Yugoslavia))
Meat of the investigated group of swines consists of the average 3.41% of lipids from which 79.03% belong to neutral lipids and 20.97% to phospholipids. In neutral lipids the oleic acid content was the highest, in phospholipids, the palmitic and oleic acids. The fatty acid composition of lipids in swine muscle is an unsaturate which can have a special importance for the estimation of quality, i.e. nutritional value and preservation of pork.
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