Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphere.

  title={Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphere.},
  author={Kizkitza Insausti and Mar{\'i}a Jos{\'e} Beriain and M J Alzueta and Timothy R. Carr and Antonio Purroy},
  journal={Meat science},
  volume={66 3},
The lipid composition of intramuscular fat from 30 young bulls of 5 Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica and Retinta) was studied. Steaks from each shortloin were packaged in 60% O(2), 30% CO(2) and 10% N(2) and aged for 0, 5, 10 and 15 days. Lipid classes obtained by thin layer chromatography and total fatty acids obtained by gas chromatography were evaluated. Meat from Asturiana de los Valles had high PL and C contents, and low TG contents that… CONTINUE READING
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