Mexico, May 3 (Notimex) .- The researcher Yuridia Bautista Martínez, from the Autonomous University of Tamaulipas (UAT, for its acronym in Spanish), is working on a project to increase the concentration of conjugated linoleic acid (ALC, for its acronym in Spanish) in beef, to add nutritional value to the product
Bautista Martínez explained that they work in the line of the added value of products of animal origin with the project "Lipid profile of beef in the state of Tamaulipas", which aims to determine the concentration of fatty acids present in meat.
"We are interested in the concentration of conjugated linoleic acid because they attribute anticancer properties and prevention of diseases such as diabetes and hypertension," explained the researcher at the Faculty of Veterinary Medicine and Zootechnics (FMVZ, for its acronym in Spanish).
She specified that part of the work consists of determining the concentration of ALC, which exists both in animals that come from grazing and those that come from the barn.
According to other studies, she said, it has been observed that this acid is found in a higher concentration in animals that come from grazing.
Currently, the team takes samples of animals that reach the meat processor of FMVZ, "we already made a lipid profile of several samples, in fat and meat, and yes we have found differences in the concentration of fatty acids."
Later, they will look for strategies to increase this fatty acid in meat, and to have favorable results, "it would be a very important benefit for producers," said the expert in the study, design, and analysis of food systems in a statement of the UAT.
If it is possible to certify that they have a high content of conjugated linoleic acid, they would be paying to generate food with added value that would benefit the health of consumers, said Bautista Martínez.