The fatty acid content of meat and poultry before and after cooking View Full Text


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Article Info

DATE

1952-08

AUTHORS

Irene C. L. Chang, Betty M. Watts

ABSTRACT

Fatty acids distribution of various cuts of pork, lamb, beef, turkey, and chicken before and after cooking were analyzed by the spectrophotometric method. Results indicate that only a small amount of the polyunsaturated fatty acids was lost with ordinary methods of cooking. The reliability of these apparent fatty acid values after cooking is discussed. A table of fatty acid composition of these meats as eaten is also presented for dietary purposes. More... »

PAGES

334-338

References to SciGraph publications

  • 1946-01. Spectral properties of linoleic and linolenic acids prepared by debromination in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-04. The rates of oxidation of unsaturated fatty acids and esters in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1945-08. Changes occurring in fat autoxidation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1943-05. The unsaturated fatty acids of hydrogenated shortening and other edible fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1932-04. Peroxide formation as a measure of autoxidative deterioration in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1931-11. Über die Fettsäuren des Hühnerfettes und anderer Speisefette in ZEITSCHRIFT FÜR UNTERSUCHUNG DER LEBENSMITTEL
  • 1949-06. Formation of traces of conjugated tetraenoic and trienoic constituents in autoxidized linolenic and linoleic acids and vegetable oils during alkali-isomerization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1945-09. Spectrophotometric determination of small proportions of polyunsaturated constituents in fatty materials in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1943-11. The chemical composition of depot fats in chickens and turkeys in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    http://scigraph.springernature.com/pub.10.1007/bf02639813

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    http://dx.doi.org/10.1007/bf02639813

    DIMENSIONS

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