A comparative study regarding fatty acids in pork and beef.

Meat is an important food in the human diet. The chemical composition of meat is influenced by many factors. An important factor is represented by species. In this study was analyzed for protein content, water, minerals and fatty acids in pork and beef. Minerals ranged from 0.95 ± 0.02 (%) in pig meat and 1.12 ± 0.02 (%) in beef. The protein varied between: 19.20 ± 0.14 (%) in pork and 20.31 ± 0.25 (%) in beef. The highest average values are for the following fatty acids: C16: 0 (palmitic), C18: 0 (stearic acid) and C18: 1 (oleic acid) in both pork and beef. [ABSTRACT FROM AUTHOR]