| Meat samples |
Concentration of fatty acid (mg/g meat samples)
(Each fatty acid content persentage in total fatty acids (%)) |
Total
Fatty acids |
Palmitate |
Stearate |
Oleate |
Linoleate |
Linolenate |
| Pork |
108.1±2.2a |
27.6±0.5a
(25.5%) |
16.4±0.3a
(15.2%) |
50.4±1.0a
(46.6%) |
12.3±0.2a
(11.4%) |
1.4±0.2a
(1.3%) |
| Beef |
91.5±3.2a |
27.3 ± 1.0a
(29.8%) |
13.8 ± 0.4b
(15.1%) |
48.4 ± 1.5a
(52.9%) |
1.6 ± 0.2c
(1.7%) |
0.4 ± 0.1b
(0.5%) |
| Chicken |
48.7±0.5b |
12.2 ± 1.1b
(25.0%) |
3.4 ± 0.3c
(6.9%) |
25.4 ± 2.2b
(52.1%) |
7.2 ± 0.6b
(14.9%) |
0.5 ± 0.1b
(1.0%) |
|
Each value is expressed as mean ± standard deviation (n=3).
Values are shown as mean ± standard deviation. Symbols bearing different letters
in the same column are significantly different (p<0.05). |
| Table 2: Concentration and content percentage of fatty acids in raw meat samples. |
