Phospholipid content of frozen meat samples was determined as phosphorus lipid on aliquots of the organic chloroform phase obtained after total lipid extraction using a modified version of method outlined by Anderson and Davis (1982).
Phospholipid content of frozen meat samples was determinedas phosphorus lipid on aliquots of the organic chloroform phaseobtained after total lipid extraction using a modified version ofmethod outlined by Anderson and Davis (1982).