Fatty acids, antioxidants and oxidation stability of processed reindeer meat.

@article{Sampels2004FattyAA,
  title={Fatty acids, antioxidants and oxidation stability of processed reindeer meat.},
  author={Sabine Sampels and Jana Pickova and Eva Wiklund},
  journal={Meat science},
  year={2004},
  volume={67 3},
  pages={523-32}
}
The effect of hot smoking and drying on reindeer meat (M. semimembranosus) was investigated with regard to vitamin content, fatty acids (FA), lipid oxidation and lipolysis. In smoked and dried meat, free fatty acids were found to increase (P<0.001), whereas polar lipids, cholesterol and triacylglycerols decreased. Only slight changes in FA composition of the smoked meat were found but the composition of the dried meat differed significantly from both smoked and fresh meat. Fresh and smoked meat… CONTINUE READING
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