1. Chemical analysis for specific components: major meat components
- Author
-
M-Concepción Aristoy, Mónica Flores, and Fidel Toldrá
- Subjects
chemistry.chemical_classification ,chemistry.chemical_compound ,Chromatography ,chemistry ,Glycogen ,chemistry.chemical_element ,lipids (amino acids, peptides, and proteins) ,Gas chromatography ,Carbohydrate ,High-performance liquid chromatography ,Nitrogen ,Polyunsaturated fatty acid ,Amino acid - Abstract
Fat, composed mainly of triacylglycerols and phospholipids, and protein, composed of amino acids, constitute major components of meat. Carbohydrate, in the form of glycogen, is present in very low amounts. This article describes the main methodologies available for the analysis of these substances, discusses their advantages and disadvantages, and gives recommendations for the choice of methods.
- Published
- 2022
- Full Text
- View/download PDF