Year: 2020
Type: dissertation
Abstract: There is an increasing world demand for food production.Contemporaneously the market seeks assurance in terms of provenance, quality, and healthiness.While consumers demand tasty, highly and fine marbled meat, its healthiness has become extremely important.An important component of the organoleptic characteristics and level of healthiness is the quantity of intramuscular fat of the meat and its fatty acid composition.Higher intramuscular fat content, measured as marbling, results in better tenderness, juiciness and flavour, and is often healthier due to a higher content of UFA and MUFA, i.e. oleic acid.The intramuscular fat quantity, measured as marbling, is part of the quality grading and pricing of the carcase.This thesis examines the deposition of intramuscular fat, contributing to the understanding, and consequently the improvement, of marbling and fat desaturation.The different areas xiii Conclusions ......
Author: Jose L. Valenzuela
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W3049385181