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.