EFFECT OF FREEZING AND FROZEN STORAGE ON FATTY ACID PROFILE OF CALVES’ MEAT

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.