APA 6th Edition Karolyi, D. (2007). Masti u mesu svinja. MESO: Prvi hrvatski časopis o mesu, IX (6), 335-340. Preuzeto s https://hrcak.srce.hr/21266
MLA 8th Edition Karolyi, Danijel. "Masti u mesu svinja." MESO: Prvi hrvatski časopis o mesu, vol. IX, br. 6, 2007, str. 335-340. https://hrcak.srce.hr/21266. Citirano 27.01.2020.
Chicago 17th Edition Karolyi, Danijel. "Masti u mesu svinja." MESO: Prvi hrvatski časopis o mesu IX, br. 6 (2007): 335-340. https://hrcak.srce.hr/21266
Harvard Karolyi, D. (2007). 'Masti u mesu svinja', MESO: Prvi hrvatski časopis o mesu, IX(6), str. 335-340. Preuzeto s: https://hrcak.srce.hr/21266 (Datum pristupa: 27.01.2020.)
Vancouver Karolyi D. Masti u mesu svinja. MESO: Prvi hrvatski časopis o mesu [Internet]. 2007 [pristupljeno 27.01.2020.];IX(6):335-340. Dostupno na: https://hrcak.srce.hr/21266
IEEE D. Karolyi, "Masti u mesu svinja", MESO: Prvi hrvatski časopis o mesu, vol.IX, br. 6, str. 335-340, 2007. [Online]. Dostupno na: https://hrcak.srce.hr/21266. [Citirano: 27.01.2020.]
Sažetak The main fat depots in the pig body (internal cavities, subcutaneous, inter- and intramuscular fat) were reviewed and structure of adipose tissue present in pork meat was described. Content and structure of intramuscular fat were reviewed in particular, as well as its influence on sensory properties of meat. Fatty acid composition of body fats in pigs was explained with special focus on the composition of fatty acids in the triglycerides and phospholipids of intramuscular fat. The characteristic fatty acid composition of muscle and adipose tissue of retail pork was given. The content of the main omega-6 and omega-3 fatty acids (linolenic and alpha-linolenic acid) with relevant nutritional ratios (LA/ALA, n-6/n-3, P/S) of fatty acids in pig muscle and back fat were presented through examples of some modern and traditional pig breeds, as well as products.