<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">a. C.G. Monteiro</style></author><author><style face="normal" font="default" size="100%">Fontes, M. a</style></author><author><style face="normal" font="default" size="100%">Bessa, R. J. B.</style></author><author><style face="normal" font="default" size="100%">Prates, J. a M.</style></author><author><style face="normal" font="default" size="100%">Lemos, J. P. C.</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Intramuscular lipids of Mertolenga-PDO beef, Mertolenga-PDO veal and “Vitela Tradicional do Montado”-PGI veal</style></title><secondary-title><style face="normal" font="default" size="100%">Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">a-tocopherol</style></keyword><keyword><style  face="normal" font="default" size="100%">Beef</style></keyword><keyword><style  face="normal" font="default" size="100%">Cholesterol</style></keyword><keyword><style  face="normal" font="default" size="100%">CLA isomers</style></keyword><keyword><style  face="normal" font="default" size="100%">fatty acids</style></keyword><keyword><style  face="normal" font="default" size="100%">meat quality</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2012</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2012///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://linkinghub.elsevier.com/retrieve/pii/S030881461101750X</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">132</style></volume><pages><style face="normal" font="default" size="100%">1486 - 1494</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Three quality branded meats (n = 68), ‘‘Vitela Tradicional do Montado’’-PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), a-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric proﬁle (Ag + -HPLC), and nutritional value of lipids. All the meats analysed had similar contents (P &gt; 0.05) of cholesterol, a-tocopherol and intramuscular fat. In contrast, the percentage of 18:0 was lower for PGI veal, and that of 18:1 c9 was higher in PDO veal, whilst the percentage of 18:2 n6 was higher in PDO beef, relative to other two meats. The content of total CLA and the percentage of its t11,c13 isomer were higher, and the n6/ n3 ratio was lower, in PDO veal, relative to the other two meats. The data suggested that PGI veal has higher variability for most fatty acids than the other two types of meat. Finally, a discriminant analysis was conducted and the three meat types were well discriminated using the meat fatty acid proﬁle as variables.</style></abstract><issue><style face="normal" font="default" size="100%">3</style></issue><notes><style face="normal" font="default" size="100%">The following values have no corresponding Zotero field:&lt;br/&gt;label: Beef;CLA isomers;Cholesterol;Fatty acids;Meat quality;a-Tocopherol</style></notes></record></records></xml>