Research progress in the relationship between fatty acid composition of meat and health

YU Li; HE Zhi-fei; WANG Zhao-ming; LI Hong-jun

doi:10.13386/j.issn1002-0306.2014.22.071

YU Li, HE Zhi-fei, WANG Zhao-ming, LI Hong-jun. Research progress in the relationship between fatty acid composition of meat and health[J]. Science and Technology of Food Industry, 2014, (22): 359-363. DOI: 10.13386/j.issn1002-0306.2014.22.071

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Research progress in the relationship between fatty acid composition of meat and health

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The relationship between all kinds of fatty acids in meat and human health as well as main factors influencing the fatty acid composition of meat ( including regions, species, age, forage ingredients, feeding methods, processing conditions and so on) was reviewed, and methods of keeping fatty acid composition in meat balanced were also prospected. It would provide theoretical basis for people by rationally manufacturing to obtain higher quality meat products.

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Research progress in the relationship between fatty acid composition of meat and health

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