Chemical composition and fatty acids quantification in commercial meat products processed in Brazil

This study aimed to determine and compare the proximate composition and the content of fatty acids in different meat products processed in Brazil. To this end, meat products (formed ham, hamburger, mortadella, ham, salami, sausage) from three different brands for each derivative and from five different lots for each brand have been examined. The total lipids ranged from 1.84% for the ham brand C to 31.61% for the salami brand F; hamburguers presented values in the range of 14% of total lipids, with no significant difference (P