| Bromatology Analysis |
| MEAT AFTER STANDARDIZED COOKING |
CRG |
FRC |
FB |
| Fatty Acids |
g/100g part of edible |
|
|
| Capronic Acid (C6:0) |
0.13 |
0 |
O |
| Caprilic Acid (C8:0) |
0.51 |
0.58 |
0.49 |
| Caprinic Acid (C10:0) |
0.33 |
0.31 |
0.44 |
| Lauric Acid (C12:0) |
0.14 |
O |
0.28 |
| 12-(CH3) Tridecanoic (C14:0) |
O |
O |
0.08 |
| Miristic Acid (C14:0) |
1.13 |
0.61 |
4.88 |
| 13-(CH3) Tetradecanoie Acid (C15:0) |
O |
O |
0.21 |
| 12-(CH3)Tetradecanoic Acid (C15:0) |
0 |
O |
0.3 |
| Miristoleic Acid (C14:1) |
0.23 |
0.19 |
0.98 |
| Pentadecanoic Acid (C15:0) |
0.16 |
0.13 |
0.73 |
| 14-(CH3) Pentadecanoic Acid (C16:0) |
O |
0 |
0.31 |
| Palmitic Acid (C16:0) |
22.44 |
24.13 |
27.38 |
| 15-(CH3) Esadecanoic (C17:0) |
O |
O |
0.44 |
| Palmitoleic Acids (C16:1) including isomers |
5.25 |
6.46 |
3.78 |
| 14-(CH3) Esadecanoic Acid (C17:0) |
0.05 |
O |
0.69 |
| Eptadecanoic Acid (C17:0) |
0.23 |
0.14 |
1.2 |
| Epatadecanoic Acid (C17:1) |
0.18 |
0.06 |
0.63 |
| Stearic Acid (C18:0) |
6.13 |
5.98 |
14.24 |
| Oleic Acids (C18:1) including isomers |
39.69 |
34.32 |
39.19 |
| Linoleic Acids (C18:2) including isomers |
20.63 |
24.83 |
2.94 |
| Arachico Acid (C20:0) |
0.09 |
0.1 |
0.11 |
| 11-Eicosenoic Acid (C20:1) |
0.41 |
0.26 |
0.16 |
| Linolenic Acids (C18:3) including isomers |
1.51 |
0.64 |
0.36 |
| 11.14-Eicosadienoic Acid (C20:2) |
0.28 |
0.28 |
O |
| Beenic Acid (C22:0) |
0 |
0.13 |
0 |
| Arachidonic Acid (C20:4) |
0.47 |
0.82 |
0.17 |
