Main Effects on Meat Quality by Fatty Acids

The overall acceptability, juiciness, flavor, tenderness, and composition are based on the ratios of intramuscular fat available in the meat. The composition influences the meat’s shelf life, such as pigmentation and lipid oxidation. Fatty acids are engaged in various technological elements of meat quality due to their various fusion points.

Solidified fat with a greater fusion value is whiter than liquid fat with a lower fusion point. In addition, the appearance of the fat can be affected by fatty acids as it consists of other colors in its original state.

Due to the oleic stearic and palmitic acids, the fat is soft in the fatty cattle.

Due to the oxidation of unsaturated fatty acids, 90 percent of volatile compounds in the meat are exposed during the cooking process.

The development of the flavor of the meat is the characteristic provided by the polyunsaturated fatty acids, but the volatile compounds enhance the flavor and odor of the meat.

When the antioxidant status of the meat is low, the in-vivo polyunsaturated fatty acid (PUFA) is lost. Thus, in the sensory palatability of beef and meat quality, the vital role is played by marbling. The sensory palatability of beef increases by concentration grain-fed, resulting in a proportion of oleic acid and increased intramuscular (IMF) fat content.

In some countries, increasing score marbling results in better flavor, juiciness, texture, acceptance, and outstanding palatability.

Deposition of Fats in The Body
The embryonic cells from mesenchyme are responsible for forming the primitive cells from the adipose tissue probably during the third month of pregnancy. Thus, the pre-birth stage is the initial stage for the adipose tissue to develop. Different factors regulate the deposition of intramuscular fat when compared to the regulation of fat deposition in fatty tissues, like subcutaneous.

In the intramolecular adipose tissue, a few characteristics like the enzyme’s higher activity, hexokinase activity, and phosphofructokinase activity are easily observed.

Nicotinamide adenine dinucleotide phosphate (NADP)-malate dehydrogenase, glucose-6-phosphate dehydrogenase, and phosphogluconate-6-dehydrogenase, are compounds exhibited in the adipose tissue of the subcutaneous layer. High levels of lipogenic enzymes are present in them, which are crucial for lipid metabolism.

The lipoprotein lipase enzyme (LPL) can be increased by substances containing polyunsaturated fatty acids (PUFAs) by encoding transcription genes.

Through biosynthesis regulation, the chemical composition of meat can be manipulated with broad interest as it is reflected in sex, nutrition and is used for the genetic group.

The Stearoyl-CoA desaturase (SCD) gene is linked with the composition of the beef and fatty acid content. In the intramolecular adipose tissue, a few characteristics like increased activity of the enzymes, hexokinase activity, and phosphofructokinase activity are easily observed.

Relation between Human Health and Fatty Acid Composition
Other than the importance of the sensory properties of the meat, the fatty level and fat structure are linked to the quality associated with health issues. The content of fatty acids obtained from animals can be influenced by the animal’s biosynthetic process, nutrition, and digestion process.

During the feed-in ruminants, the rumen microorganism causes complex reactions related to biohydrogenation and the fatty acid profile does not have a direct reflection of fatty acid composition.

Depending on the breed, species, and sexual condition, the fatty acid composition differs in nature. 10% of PUFA acids, 40% monounsaturated fatty acid (MUFA), and 50% saturated fatty acid (SFA) are the composition of meat on average.

Due to the biohydrogenation process of the fatty acid, microorganisms’ action results in unsaturation of rumen caused by the relationship of lower polyunsaturated and higher concentration of SFA in the meat fat of ruminant when compared to non-ruminant meat.

Superficial fluid extraction, molecule distillation, low-temperature crystallization, chemical alcoholysis, urea complex, and lipid concentration are processing techniques of PUFA concentrates.

The primary influence on cardiovascular disease, obesity, and cholesterol blood levels is SFA in beef.

The mixture of fatty acid and the conjugated linoleic acid (CLA) occurs as an intermediate bio-hydrogenation of PUFAs. Thus, it acts as a natural anticarcinogenic and helps in the reduction of atherosclerosis and diabetes.

The firmness of PUFA is affected by the various melting points of the fatty acids.

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