EFFECT OF FREEZING AND FROZEN STORAGE ON FATTY ACID PROFILE OF CALVES’ MEAT
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):647–650
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ABSTRACT:
The aim of the study was to determine the effect of frozen storage of veal on the composition and proportion of fatty acids in meat fat. Thirty bull calves, divided into 6 equal groups aged from 7 to 90 days, were fed concentrates differing in fat sources. After slaughter the meat samples from the thoracic muscle (fresh and after 3-month frozen storage) were analysed for the level of fatty acids. The composition of fatty acids in meat fat was determined by the type of dietary fat. Analysis of frozen meat samples showed a decrease in C16:1 (by approx. 15%) and a higher (p≤0.05) sum of all fatty acids compared to fresh meat. There was a tendency towards increased PUFA (C18:1 and C18:2 n-6), EPA and DHA in meat fat after frozen storage.