1998 Volume 47 Issue 5 Pages 495-499,526
Commercially available meats (cattle, mutton, deer, pork, horse, rabbit, chicken, duck, quail and pigeon), edible viscera (tongue, stomach, intestines, liver, heart and kindney) and meat products (from beef, mutton and pork) were examined for trans fatty acid content.
1) Total trans fatty acid content ranged from 1.9% to 6.8% total fatty acids in Japanese cattle beef. Trans fatty acids of flank (4.9%), sirloin (4.2%) and chuk (4.1%) were present in greater amounts compared to fillet (2.7%), inside round (3.1%) and rump (3.4%).
2) Total trans fatty acids of beef edible viscera varied from 2.7% to 9.5% total fatty acids. Total trans fatty acids of rumen (6.7%), kindney (5.5%) and tongue (5.6%) contained more than other edible viscera (2.7-4.9%).
3) Total trans fatty acid content of mutton and deer meat was 10.2% and 5.3%, respectively, total fatty acids. Small amounts of trans fatty acids found in other animal meats. In most non-ruminant tissue, the source of trans fatty acid had been the feed. Total trans fatty acid content of beef and mutton meat products was 4.4% and 9.0%, respectively.
4) The intake of total trans fatty acids from milk fat and beef meat was determind based on the present data as 0.23g, 0.13g and total 0.36g/person/day, respectively.
