Table 2. Fatty acid composition of jangjorim made with beef, pork and venison

Fatty acid		JMB1)	JMP	JMV
SFA	10:0	t	0.1±0.0	0.1±0.0
	12:0	0.1±0.0	0.1±0.0	0.1±0.0
	14:0	1.8±0.02)b3)	1.1±0.0c	2.1±0.0a
	16:0	20.7±0.1c	22.7±0.1a	21.1±0.0b
	18:0	9.3±0.0c	13.2±0.0a	13.1±0.0b
	20:0	0.1±0.0b	0.2±0.0a	0.1±0.0b
	Subtotal	32.0±0.1c	39.1±0.1a	36.6±0.0
MUFA	14:1	0.4±0.0b	0.1±0.0c	0.5±0.0a
	16:1	4.0±0.0a	2.3±0.0c	3.0±0.0b
	18:1	56.1±0.1a	34.6±0.1	49.5±0.1b
	Subtotal	60.5±0.1a	37.0±0.1	53.0±0.1b
PUFA	18:2	4.2±0.0c	19.1±0.1a	5.7±0.0b
	18:3	0.9±0.0a	0.3±0.0c	0.7±0.0b
	20:4	0.9±0.0c	4.2±0.0a	1.2±0.0b
	Subtotal	6.0±0.0c	23.6±0.1a	7.6±0.0b
Total		98.5	98.0	97.2

JMB, jangjorim made with beef; JMP, jangjorim made with pork; JMV, jangjorim made with venison; SFA, saturated fatty acid; MUFA, mono unsaturated fatty acid; PUFA, poly unsaturated fatty acid.
All values are mean±SD (n=3).
Different superscripts (^a-c) in the same row indicate significant differences (p<0.05) by Duncan’s multiple range test.