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| Fatty Acid and Meat Quality: A Review |
| YAN Haipeng;ZHU Hong;WU Juqing;LI Chunbao |
| Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Jiangsu Nanjing 210095 |
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Abstract In recent years,there has been more and more interest in manipulating the fatty acid composition of meat.This is because meat contains plenty of fatty acid,especially of saturated fatty acid,which have been implicated in diseases associated with modern life,and it also have influence on meat quality and shelf life.This paper reviews the composition of fatty acid in meat and the effects of fatty acid composition on human health and meat quality.It is signifi cant to the production and store of meat.
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2009, Vol. 23 
