Determining Total Meat Content (Part 8): Lipids
By Eben van Tonder
2 Junie 2019
For part 1, 2, 3, 4, 5, 6 and 7, click on:
In 2018, I started on a journey to understand the determination of total meat content. Tonight I begin the last installment in this short overview. I want to follow a different direction by beginning our discussion with the ingredients of life and macromolecules.
The molecules that form the ingredients of life are responsible for energy generation, storage and the storing and transmission of information. The ingredients of life are carbohydrates, lipids, proteins, and nucleic acid.
Let’s focus on the first three. We classify them similarly to food because they are food!