Broiling, Sex and Interrelationships with Carcass and Growth Characteristics and their Effect on the Neutral and Phospholipid Fatty Acids of the Bovine Longissimus Dorsi

N. TERRELL, R.; G. Suess, G.; G. Cassens, R.; W. Bray, R.

doi:10.1111/j.1365-2621.1968.tb09074.x

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Broiling, Sex and Interrelationships with Carcass and Growth Characteristics and their Effect on the Neutral and Phospholipid Fatty Acids of the Bovine Longissimus Dorsi

Shared by NobleBlocks on Nov 1, 1968 • 12:00 AM UTC

Authors:

R. N. TERRELL

G. G. Suess

R. G. Cassens

Abstract

SUMMARY Broiling had a greater effect on phospholipid fraction fatty acids than on neutral fraction fatty acids. The percentages of C18:3 (neutral fraction) and Cl4 and Cl5 (phospholipid fraction) were significantly smaller (5% level) in the broiled steaks. However, the percentage of C8 (phospholipi...

Subject

Phospholipid

Longissimus dorsi

Fraction (chemistry)

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