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Home » Authors » K. Virellia To

K. Virellia To

K. Virellia To, Department of Food Science, Nutrition, and Health Promotion, Mississippi State University.

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pork

Fatty acid composition of meat animals as flavor precursors

Thu Dinh K. Virellia To M. W. Schilling
December 26, 2022
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Animal fat includes subcutaneous, intermuscular, and intramuscular (marbling) adipose tissues (Rhee et al., 2000), containing mostly triglycerides (neutral lipids) and a small amount of phospholipids (polar lipids). 


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Raw prime rib beef with meat cleaver.

Fatty acid composition of meat animals as flavor precursors

M. W. Schilling Thu Dinh K. Virellia To
March 23, 2022
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Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998). 


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