Fatty acids and meat quality
2007
Tsvetkova, V.
The fatty acids compositions of the muscle lipids determine the tenderness, colour, flavour and oxidative stability of the meat in significant extent. It is believed, that saturated fatty acid are related to different diseases such as cardiovascular and cancer, where as unsaturated fatty acids consumption lead to lower risk of these diseases. It is recommended that ratio PUFA:SFA in diets should be above 0.4. The PUFA type and the balance between n-6 and n-3 PUFA also make difference. Fatty acids of considerable interest at present are the conjugated linolenic acids, especially the cis-9, trans-11 isomer, which has a favorable effect on the atherosclerosis, immune system, obesity and diabetes. However, the mechanism through which the conjugated linolenic acids exert their effects are still not made clear.
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