PMID- 23632108
OWN - NLM
STAT- MEDLINE
DCOM- 20131101
LR  - 20141120
IS  - 1873-4138 (Electronic)
IS  - 0309-1740 (Linking)
VI  - 94
IP  - 4
DP  - 2013 Aug
TI  - Effects of high pressure treatment and temperature on lipid oxidation and fatty 
      acid composition of yak (Poephagus grunniens) body fat.
PG  - 489-94
LID - S0309-1740(13)00076-4 [pii]
LID - 10.1016/j.meatsci.2013.03.006 [doi]
AB  - Effects of high-pressure treatment (100 MPa to 600 MPa) on lipid oxidation and 
      composition of fatty acids in yak body fat at 4  degrees C and 15  degrees C were investigated 
      for up to 20 days storage. 400 and 600 MPa treatments increase the level of 
      thiobarbituric acid-reactive substances (TBARS) 335% and 400% (p<0.05), 
      respectively. Composition analysis shows that 600 MPa treatment induces a lower 
      (p<0.05) percentage of polyunsaturated fatty acids, and C22:6 decreased 
      significantly. A significant decrease in PUFA/SFA and n-6/n-3 PUFA values was 
      observed at the end of storage. Samples treated at the lower pressures gave good 
      sensory acceptability. It is concluded that a higher-pressure treatment is 
      important in catalyzing lipid oxidation and the evolution of fatty acids in 
      pressure-treated yak body fat.
CI  - Copyright (c) 2013 Elsevier Ltd. All rights reserved.
FAU - Wang, Qiang
AU  - Wang Q
AD  - Department of Biological and Chemical Engineering, Chongqing University of 
      Education, Chongqing 400067, PR China. gogo1443@sina.com
FAU - Zhao, Xin
AU  - Zhao X
FAU - Ren, Yanrong
AU  - Ren Y
FAU - Fan, Enguo
AU  - Fan E
FAU - Chang, Haijun
AU  - Chang H
FAU - Wu, Hongbin
AU  - Wu H
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20130315
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
RN  - 0 (Dietary Fats)
RN  - 0 (Fatty Acids, Omega-3)
RN  - 0 (Fatty Acids, Omega-6)
RN  - 0 (Fatty Acids, Unsaturated)
RN  - 0 (Thiobarbituric Acid Reactive Substances)
SB  - IM
MH  - Adipose Tissue/*chemistry
MH  - Animals
MH  - Cattle
MH  - Consumer Behavior
MH  - Diet
MH  - Dietary Fats/analysis
MH  - Fatty Acids, Omega-3/analysis
MH  - Fatty Acids, Omega-6/analysis
MH  - Fatty Acids, Unsaturated/*analysis
MH  - Female
MH  - Food Handling/*methods
MH  - Humans
MH  - *Lipid Peroxidation
MH  - Male
MH  - Meat/*analysis
MH  - *Pressure
MH  - *Temperature
MH  - Thiobarbituric Acid Reactive Substances/metabolism
EDAT- 2013/05/02 06:00
MHDA- 2013/11/02 06:00
CRDT- 2013/05/02 06:00
PHST- 2012/11/28 00:00 [received]
PHST- 2013/03/01 00:00 [revised]
PHST- 2013/03/05 00:00 [accepted]
PHST- 2013/05/02 06:00 [entrez]
PHST- 2013/05/02 06:00 [pubmed]
PHST- 2013/11/02 06:00 [medline]
AID - S0309-1740(13)00076-4 [pii]
AID - 10.1016/j.meatsci.2013.03.006 [doi]
PST - ppublish
SO  - Meat Sci. 2013 Aug;94(4):489-94. doi: 10.1016/j.meatsci.2013.03.006. Epub 2013 
      Mar 15.