Table 3 Saturated fatty acid (SFA) composition of meat products.

Cordon bleu

0.05 ± 0.00^c

0.77 ± 0.09^bc

27.07 ± 12.32^a

0.13 ± 0.04^c

5.10 ± 0.24^b

0.45 ± 0.04^a

33.58 ± 12.11^ab

7.13 ± 1.02^b

Nugget

0.01 ± 0.02^c

0.57 ± 0.41^bc

26.27 ± 13.04^a

0.09 ± 0.00^c

4.49 ± 0.74^b

0.39 ± 0.04^ab

31.85 ± 13.95^ab

6.43 ± 1.15^bc

Chicken Breast Schnitzel

0.01 ± 0.02^c

0.68 ± 0.51^bc

27.33 ± 14.29^a

0.80 ± 0.30^b

4.37 ± 0.33^b

0.41 ± 0.04^ab

32.90 ± 15.09^c

6.9 ± 1.2^b

Loghmeh Kebab

0.18 ± 0.02^b

2.17 ± 0.67^a

25.82 ± 4.62^a

0.96 ± 0.49^b

16.01 ± 5.10^a

0.25 ± 0.03^d

45.41 ± 6.23^b

6.95 ± 1.25^b

Breaded chicken fillet

0.50 ± 0.50^a

0.66 ± 0.47^bc

28.49 ± 14.92^a

0.09 ± 0.00^c

4.39 ± 0.13^b

0.40 ± 0.01^ab

34.09 ± 15.53^c

6.97 ± 1.09^b

Hamburger

0.12 ± 0.01^b

2.66 ± 0.31^bc

25.72 ± 2.27^a

1.36 ± 0.42^a

20.20 ± 6.81^a

0.31 ± 0.01^bcd

50.38 ± 5.00^a

7.92 ± 0.98^a

Cocktail sausage

0.03 ± 0.02^c

0.41 ± 0.28^a

15.52 ± 4.04^a

0.26 ± 0.26^c

6.28 ± 2.74^b

0.43 ± 0.06^a

22.94 ± 6.74^d

4.28 ± 0.45^de

Kielbasa/Sausage

0.05 ± 0.01^c

0.43 ± 0.10^bc

15.27 ± 4.12^a

0.19 ± 0.05^c

5.62 ± 0.85^b

0.35 ± 0.12^abcd

21.91 ± 4.25^d

2.92 ± 0.12^e

Hot Dog

0.07 ± 0.02^c

1.18 ± 0.60^bc

20.68 ± 0.58^a

0.51 ± 0.31^c

9.68 ± 4.79^b

0.27 ± 0.06^cd

32.40 ± 6.35^c

5.48 ± 0.65^c

Sausage

0.05 ± 0.01^c

0.37 ± 0.03^b

13.99 ± 2.98^a

0.20 ± 0.12^c

5.79 ± 0.85^b

0.38 ± 0.09^abc

20.79 ± 2.08^d

3.66 ± 0.21^de