Abstract：Intramuscular phospholipids represent an important component of edible animal fats. The fatty acid contents
and composition of meat products are the key factors that affect their processing characteristics, nutritional quality and
flavor composition and have a great practical significance to improve their food value. However, a review of the current
literature shows that very few studies have been conducted concerning animal-derived intramuscular phospholipids.
This article provides a systematic review of the influencing factors and physiological properties of the general properties
of intramuscular phospholipids and their constituent fatty acids, aiming to provide evidence for innovative studies on
intramuscular phospholipids and provide a theoretical basis for the development of the meat industry.
薛 山. 动物源肌内磷脂及其脂肪酸含量、组成与生理功效研究进展[J]. 肉类研究, 2016, 30(9): 40-44.
XUE Shan. A Review of the Current Knowledge of Fatty Acid Contents, Composition and Physiological Functions of Animal-Derived Intramuscular Phospholipids. Meat Research, 2016, 30(9): 40-44.
