Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion

Ercan, Pınar; El, Sedef Nehir

doi:10.1016/j.jfca.2011.05.002

Cited by 37 publications

(30 citation statements)

References 16 publications

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“…Meat and fish are the richest sources of dietary CoQ 10 due to their relatively high levels of fats and mitochondria (Mattila et al, 2000). The CoQ 10 content varies in the different tissues being highest in kidney and heart (Ercan & El, 2011;Lass, Forster, & Sohal, 1999). Reported contents of CoQ 10 in pork muscle ranged from 13 to 45 mg/100 g fresh weight, which makes pork meat a rich source of this compound (Pravst, Žmitek, & Žmitek, 2010).…”

Section: Content Of Nutritional Compoundsmentioning

confidence: 99%

“…Reported contents of CoQ 10 in pork muscle ranged from 13 to 45 mg/100 g fresh weight, which makes pork meat a rich source of this compound (Pravst, Žmitek, & Žmitek, 2010). Different cooking processes were reported to negatively affect CoQ 10 content in meat (Ercan & El, 2011;Purchas, Rutherfurd, Pearce, Vather, & Wilkinson, 2004), loses of intramuscular fluids or diffusion to the boiling liquid medium. Some gains were attributed to higher CoQ 10 extractability (Purchas et al, 2004).…”

Section: Content Of Nutritional Compoundsmentioning

confidence: 99%

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Nutritional pork meat compounds as affected by ham dry-curing

2013

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Section: Content Of Nutritional Compoundsmentioning

confidence: 99%

Section: Content Of Nutritional Compoundsmentioning

confidence: 99%

Nutritional pork meat compounds as affected by ham dry-curing

2013

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“…However, by T60 and T240, there was no significant difference in digestibility between any of the tissues. e lower molecular weight and globular nature of the kidney and liver proteins likely contribute to their faster in vitro digestibility [10].…”

Section: Organ Meatsmentioning

confidence: 99%

Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals

Farouk

Frost

et al. 2019

Journal of Food Quality

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e impact of the following on beef digestibility was determined by static in vitro methods: (1) age of cattle; (2) muscle rigor state, ultimate pH, and mincing/particle size; (3) muscle/meat cut; (4) organ meats; and (5) meat accompaniments. Results indicate that beef is more digestible from older compared to younger cattle; prerigor compared to postrigor meat; higher compared to lower ultimate pH meat; cuts with lower compared to higher collagen contents; nely compared to coarsely minced/ground meat; and organ (liver and kidney) compared to muscle meat. Beef digestibility is enhanced when cooked with mushroom and pumpkin and reduced with starchy foods such as rice and potatoes. e outcomes of this study provide a base for the scienti c design of meals with beef as a central ingredient and digestibility as the main functionality of interest.

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“…The study also revealed that chicken liver dishes are eaten by people of ages ranging from 18 years and above. On the nutritional basis, beef heart and liver have been reported as important dietary sources of Coenzyme Q10 (vitamin) compared to muscle tissue [25]. In addition to this, the digestibility of coenzyme Q10 in beef heart and liver was significantly higher than the digestibility of coenzyme Q10 in muscle tissue.…”

Section: Consumption and Nutritional Composition Of Edible By-productsmentioning

confidence: 99%

The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges

et al. 2017

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Abstract:The consumption of animal by-products has continued to witness tremendous growth over the last decade. This is due to its potential to combat protein malnutrition and food insecurity in many countries. Shortly after slaughter, animal by-products are separated into edible or inedible parts. The edible part accounts for 55% of the production while the remaining part is regarded as inedible by-products (IEBPs). These IEBPs can be re-processed into sustainable products for agricultural and industrial uses. The efficient utilization of animal by-products can alleviate the prevailing cost and scarcity of feed materials, which have high competition between animals and humans. This will also aid in reducing environmental pollution in the society. In this regard, proper utilization of animal by-products such as rumen digesta can result in cheaper feed, reduction in competition and lower cost of production. Over the years, the utilization of animal by-products such as rumen digesta as feed in livestock feed has been successfully carried out without any adverse effect on the animals. However, there are emerging gaps that need to be further addressed regarding the food security and sustainability of the products. Therefore, the objective of this review highlights the efficacy and effectiveness of using animal by-products as alternative sources of feed ingredients, and the constraints associated with their production to boost livestock performance in the industry at large.

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Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion

Cited by 37 publications

References 16 publications

Nutritional pork meat compounds as affected by ham dry-curing

Nutritional pork meat compounds as affected by ham dry-curing

Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals

The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges

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