What Acid Is In Meat?

The primary acid found in meat, specifically the main fatty acid, is oleic acid (c9-18:1). This monounsaturated fatty acid is present in a similar percentage across various meat species.

Key Fatty Acids in Meat

While meat contains a complex profile of various compounds, the reference specifically highlights fatty acids as a significant component.

• Oleic Acid (c9-18:1): As the main fatty acid in meat, oleic acid (OA) plays a crucial role in its composition. Its percentage remains consistent across different types of meat, indicating its fundamental presence.
• cis-Vaccenic Acid (c11 isomer of 18:1): Another notable fatty acid is cis-vaccenic acid, which is an isomer of 18:1. This particular acid is found in higher concentrations in pork and chicken compared to other meats.

These fatty acids contribute significantly to the nutritional and sensory qualities of meat.

Understanding Polyunsaturated Fatty Acids (PUFAs) in Meat

Polyunsaturated fatty acids (PUFAs) are essential components of meat, with their presence influenced by both diet and internal synthesis.

• Dietary Origin: Most PUFAs found in meat are primarily obtained from the animal's diet. This means what an animal consumes directly impacts the PUFA content of its meat.
• Internal Synthesis: Beyond dietary intake, long-chain PUFAs (specifically C20–22) can also be formed through internal synthesis. This process mainly occurs in the animal's liver, contributing to the overall PUFA profile of the meat.

Here's a quick overview of the key fatty acids mentioned:

Understanding these specific fatty acids provides insight into the chemical makeup of different meats and how they are influenced by both an animal's diet and its metabolic processes.