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The study assessed the fatty acid composition of horse-meat from retail sources in northern Spain, analyzing 82 horse steaks across six regions in two seasons. Significant variability in fat content and fatty acid profiles was observed, with higher intramuscular fat correlating with increased monounsaturated fatty acids and lower polyunsaturated fatty acids. The findings highlight the nutritional potential of horse-meat, particularly its n-3 fatty acid content, which could influence consumer perceptions and

Author

xbelaunzaran

Language

EN