|
|
|
| Intramuscular Lipids and Their Lipolysis During Meat Processing |
| Yang Hongju |
|
|
|
|
Abstract Very little is known about intramuscular lipids in meat products . Both the composition and lipolysis of intramuscular lipids are important for the final flavor of meat products . In this paper, the first part is devoted to the composition of intramuscular lipids and their main factors of variation. The second and the third parts deal with lipid lipolysis and the relationship between lipolysis and oxidation. Future research is underlined in the conclusion.
|
|
|
|
|
|
|
|
|
|
|
2004, Vol. 18 
