Abstract
ABSTRACT.The analytical process for quantification of individual fatty acids in a food sample requires careful control measures, including the use of both external and internal standards. In this paper, regression equations were developed using published data to estimate total fatty acid content from total fat content for beef, lamb, pork and veal. The total fatty acid content, then, was used in conjunction with relative fatty acid composition data (weight percentages) to estimate the amounts of individual fatty acids per given weight of sample (g/100 g). This estimation procedure was tested using literature values for beef and pork. The procedure eliminates the need for inclusion of an external standard in every sample in the analysis of fatty acids in g/100 g sample. Thus, it would reduce analytical cost and time when compared to the conventional quantification procedure, without the increased number of analytical problems inherent with the latter.
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