Influence of anatomical part and age on saturate, monounsaturated and polyunsaturated fatty acids in Limusine beef: case study in food technology.

Ismaili, Mentor and Tomovska, Julijana (2025) Influence of anatomical part and age on saturate, monounsaturated and polyunsaturated fatty acids in Limusine beef: case study in food technology. International Journal of Ecosystems and Ecology Science (IJEES), 15 (2). pp. 98-104. ISSN Vol. 15 (2): 98- 104 (2025)

Text MentorIsmaili1DzulianaTomovska1NjomzaLajçi2INFLUENCEOFANATOMICALPARTANDAGEONSATURATEDMONOUNSATURATEDANDPOLYUNSATURATEDFATTYACIDSINLIMOUSINEBEEF_CASESTUDYINFOODTECHNOLOGYpage99-104.pdf Download (542kB)

Abstract

Fatty acids in meat influence more than just flavor; they play a fundamental role in the nutritional quality, texture, cooking behavior, and shelf life of meat. This study examines the distribution of different types of fats saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) across various anatomical parts of beef, with particular emphasis on organ tissues such as the liver and lung, and muscle cuts including beef steak, rump steak, and round steak from the Limousin breed. The results indicate that organ meats are richer in health-promoting PUFAs, particularly as the animal ages, whereas muscle cuts exhibit higher concentrations of SFAs and MUFAs, contributing to better structure, flavor, and oxidative stability. Limousin beef is distinguished by a favorable lipid profile, characterized by low levels of saturated fatty acids and a higher proportion of beneficial monounsaturated fatty acids. Special attention is given to the role of omega-3 and omega-6 fatty acids, which enhance the nutritional value and health benefits of the meat. The study further explores how age and anatomical location influence the distribution of key fatty acids in Limousin beef, underlining the breed’s lipidomic advantages. Through the application of visual tools such as heatmaps and dendrograms, clear distinctions in fatty acid profiles between organs and muscle cuts were identified, with age exerting a moderate but noticeable effect. These findings provide valuable insights for both consumers and producers, supporting more informed choices based on health objectives, taste preferences, and cooking methods.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology Scientific Fields (Frascati) > Natural sciences > Chemical sciences
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Dzulijana Tomovska
Date Deposited:	14 May 2025 09:04
Last Modified:	14 May 2025 09:04
URI:	https://eprints.uklo.edu.mk/id/eprint/10936

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