Title : Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham.

Pub. Date : 2000 May 1

PMID : 29345780






1 Functional Relationships(s)
Download
Sentence
Compound Name
Protein Name
Organism
1 Results from lipid analyses indicate that (i) an increase in IMF content was almost entirely reflected by an increase in the triglyceride content of the muscle and (ii) higher IMF levels were associated with higher free fatty acid and monoglyceride and lower cholesterol levels. Fatty Acids, Nonesterified IMF Sus scrofa