Differentiation of Lard, Chicken Fat, Beef Fat and Mutton Fat by GCMS and EA-IRMS Techniques

Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques.

A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats sh...

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

Beef fat quality - December 1999

Fat hardness/softness directly affects efficiency of processing and fat also contributes to the desirable eating attributes of meat. In terms of meat quality, fat quality attributes of colour, hardness and texture are important for certain markets. The quality of fat can markedly affect the carcase value at the wholesale level—particularly that for the Japanese market, which prefers soft white ...

Fat Supplementation for Beef Cows

Fat supplementation and reproduction in beef females.

Inadequate dietary energy intake and poor body condition can negatively affect reproductive function. Supplemental lipids have been used to increase energy density of the diet and may also have direct positive effects on reproduction in beef cattle. Several fatty acid sources have been studied as they relate to reproductive function. Common sources include sunflower, safflower, cottonseed, rice...