Aspects of meat quality: trace elements and B vitamins in raw and cooked meats

Lombardi‐Boccia, Ginevra; Lanzi, Sabina; Aguzzi, Altero

doi:10.1016/j.jfca.2003.10.007

Cited by 234 publications

(149 citation statements)

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“…Some studies have shown that cooking in general produces significant losses of B vitamins (Lombardi-Boccia, Lanzi, & Aguzzi, 2005). Several data suggest that B12 and thiamin are among the most affected B vitamins in compared with riboflavin and niacin which show lower decreases (D'Evoli et al, 2009;Riccio, Mennella, & Fogliano, 2006).…”

Section: Vitamins and Mineralsmentioning

confidence: 99%

“…Several data suggest that B12 and thiamin are among the most affected B vitamins in compared with riboflavin and niacin which show lower decreases (D'Evoli et al, 2009;Riccio, Mennella, & Fogliano, 2006). These losses could be due to two phenomena, on one hand B complex vitamins are water soluble thus some cooking methods may produce higher losses (boiling) and on the other hand, B vitamins are thermally instable thus shorter periods of cooking (stir frying) and underdone roasts may reduce these losses (Lombardi-Boccia et al, 2005;Yang & Science, 1994).…”

Section: Vitamins and Mineralsmentioning

confidence: 99%

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Meat nutritional composition and nutritive role in the human diet

2013

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a b s t r a c t a r t i c l e i n f oMeat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The present review attempts to sum up meats role and importance in human nutrition as well as examine some pejorative beliefs about meat consumption. Meat is a valuable source of high biological value protein, iron, vitamin B12 as well as other B complex vitamins, zinc, selenium and phosphorus. Fat content and fatty acid profile, a constant matter of concern when referring to meat consumption, is highly dependent on species, feeding system as well as the cut used. Pork meat can have the highest fat content but poultry skin is not far behind. It is also crucial to distinguish meat cuts from other meat products especially regarding its association with disease risk. As in other dietary components, moderation is advisable but meat has been shown to be an important component of a balanced diet.

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Section: Vitamins and Mineralsmentioning

confidence: 99%

Section: Vitamins and Mineralsmentioning

confidence: 99%

Meat nutritional composition and nutritive role in the human diet

2013

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“…Kruger et al (2003), emphasised that red meats are the richest source of highly available iron in the diet because it occurs in the most bio-available form, namely haem iron, which is only found in food from animal origin. Lombardi-Boccia et al (2005), also states that meat (animal products) has the highest bioavailability of iron in the form of haem iron.…”

Section: Raw Vs Cooked Cutsmentioning

confidence: 99%

“…This could be attributed to the fact that cooking influences the variability of water soluble vitamins in meat due to instability to heat or light and liquid (Lombardi-Boccia et al, 2005). However, when compared to other meat products, it is clear that lamb is a good source of the B vitamins, especially vitamin B 12 , as supported by Badiani et al (1998).…”

Section: Raw Vs Cooked Cutsmentioning

confidence: 99%

The nutrient composition of South African lamb (A2 grade)

Heerden

Schönfeldt

Kruger

et al. 2007

Journal of Food Composition and Analysis

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Dorper and Merino lamb carcasses of the A age group with a fat code 2 (±7% SCF) from three main production areas in South Africa were used for this study. The right sides of the carcasses were used to determine the raw nutrient and physical (carcass) composition of each cut as well as for the whole carcass by calculation. Three cuts (shoulder, loin and leg) from the left side were cooked in order to determine the nutrient composition thereof. Nutrients showing the greatest differences between raw and cooked treatments, were protein, total fat, C16:0 saturated fatty acid (SFA) and C18:1n9c monounsaturated fatty acid (MUFA). Moisture losses due to cooking resulted in an increase in the protein and cholesterol concentrations of the cooked cuts. Iron content was lower in the cooked loin cut but increased in the cooked leg cut when compared to the corresponding raw cuts. The vitamin B content of all three cooked lamb cuts was lower, although not significantly so, than that of the corresponding raw cuts. Lamb is a good source of protein, iron and the B vitamins, especially vitamin B 12 when cooked.

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“…22,23 Thereby, it is recommended that our diet be composed of foods from several groups (meats, milk and dairy products, fruits, vegetables and cereals). 24 Several techniques/methods have been used to determine the different forms of iron in foods, including ion-exchange chromatography coupled to size-exclusion chromatography 8 , reversed-phase chromatography coupled to UV detection, 23 liquid-liquid microextraction and flame atomic absorption spectroscopy, 26 inductively coupled plasma -atomic emission spectrometry and inductively coupled plasma-mass spectrometry, 27 UV-visible spectrophotometry, 13 synchrotron X-ray fluorescence microscopy mapping and X-ray absorption near-edge structure (XANES) imaging, 28 high-resolution continuum source flame atomic absorption spectrometry technique (HR-CS FAAS), 29 ion chromatography spectrophotometry (ICVis), 30 capillary electrophoresis, 31 and flow injection diode array spectrophotometry and flame atomic absorption spectrometry (FI-DAD (vis)-FAAS). 32 Thus, this work aimed to estimate the bioaccessibility and the speciation of iron through the in vitro method simulating the gastrointestinal digestion in samples of bovine tissue commercialized in the city of Teresina, state of Piauí, using the UV-visible spectrophotometry.…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility and Speciation Study of Iron in Bovine Tissue

et al. 2017

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O teor de ferro total e ferro bioacessível foram determinados em carne através da espectrofotometria na região do visível pelo método da 1,10-fenantrolina. As amostras foram cozidas, desidratas e algumas preparadas como carne de sol. Elas foram submetidas a uma simulação da digestão gastrointestinal para a avaliação da bioacessibilidade de ferro. Entre as amostras analisadas, o coração e fígado apresentaram os maiores teores de ferro total e bioacessível. Após o cozimento, houve um aumento da bioacessibilidade do ferro. O fígado e o coração contribuíram respectivamente com 28 e 20%, em termos de bioacessibilidade. A inserção da bioacessibilidade em tabelas de composição de alimentos é importante, pois se trata de informações nutricionais mais próximo da realidade. Foi possível quantificar o teor de Fe 2+ em todas as amostras analisadas, no entanto, o Fe 3+ só foi quantificado na amostra de carne de sol cozida e nas amostras de coração. O método empregado não foi sensível para à detecção do ferroheme e observou-se que houve um aumento do ferro iônico com o cozimento devido à liberação do ferro a partir do complexo heme. Palavras-chave:Carne; ferro; bioacessibilidade; especiação. ResumoThe content of total iron and total bioaccessible iron were determined in beef through visible spectrophotometry by the method of 1,10-Phenanthroline. The samples were cooked, dehydrated and prepared as jerked beef. They were submitted to a simulation of gastrointestinal digestion for the evaluation of bioaccessibility. Among the samples analyzed, the heart and the liver had the highest levels of total iron and total bioaccessible iron. After cooking the samples, there was an increased bioaccessibility of iron. The cooked liver and heart contributed respectively with 28% and 20% in terms of bioaccessibility The insertion of bioaccessibility in food composition tables is important, as it comes to nutritional information closer to reality. It was possible quantify the amount of Fe 2+ in all samples, however, only Fe 3+ was quantified in samples of cooked sun meat and in the samples of heart. The method was not sensitive enough to detect the heme iron and it was observed that an increase of ionic iron with cooking due to liberation of iron from the heme complex.

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Aspects of meat quality: trace elements and B vitamins in raw and cooked meats

Cited by 234 publications

References 13 publications

Meat nutritional composition and nutritive role in the human diet

Meat nutritional composition and nutritive role in the human diet

The nutrient composition of South African lamb (A2 grade)

Bioaccessibility and Speciation Study of Iron in Bovine Tissue

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