Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method

Goran, G. V.; Tudoreanu, Liliana; Rotaru, Elena; Crivineanu, V.

doi:10.1016/j.meatsci.2016.03.031

Cited by 33 publications

(26 citation statements)

References 17 publications

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“…The concentrations of macroelements such as Ca, P, Na and Mg did not vary between the different cuts, while those of K, Zn and Fe varied between muscles. Goran et al . reported similar concentrations of K (263 mg/100 g) in beef steaks to those obtained in the present study.…”

Section: Resultssupporting

confidence: 91%

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Gálvez¹,

Maggiolino

Domínguez

et al. 2019

J Sci Food Agric

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BACKGROUND Beef is a highly nutritious and valuable food. In order to complete its nutritional information, this study determined the chemical and physicochemical parameters and fatty acid, amino acid and mineral contents in seven primal cuts from veal carcasses (shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL)). RESULTS The intramuscular fat content was higher and the cholesterol content was lower in TL than in the other cuts. The colour parameters also varied in the different primal cuts. The L* and b* values were highest in ER. Cooking losses were significantly (P < 0.001) affected by the cut of meat ranging from 20.85% in HR to 29.01% in ER. Determination of the shear force values permitted us to establish more tender muscle (TL with shear force 16.45 N cm−2) and less tender muscle (IR with shear force 47.27 N cm−2). The nutritional indices and fatty acid profile indicated that HR is the healthiest cut. All cuts evaluated provide important levels of dietary amino acids, although the contents of both essential and non‐essential amino acids were highest in HR. Finally, K, Zn and Fe were affected by the type of veal cut. CONCLUSIONS All primal cuts of veal provide important nutrients for human diets. The information of this research allows consumers to make healthful food choices, creating diets aimed at trying to correct deficiencies and providing objective data that differentiate between differently priced cuts of veal. © 2018 Society of Chemical Industry

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Section: Resultssupporting

confidence: 91%

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Gálvez¹,

Maggiolino

Domínguez

et al. 2019

J Sci Food Agric

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“…Aluminium content of meat varies, which depends on multiple factors. It was reported that these differences in aluminium content of meat can be attributed to aluminium content of the soil, water, and air, aluminium content of animal feed, animal farming areas, and the differences in animal raising (Goran, Tudoreanu, Rotaru, & Crivineanu, ).…”

Section: Resultsmentioning

confidence: 99%

Determination of aluminium leaching into various baked meats with different types of foils by ICP‐MS

İnan-Eroğlu

Güleç

Ayaz

2018

J Food Process Preserv

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In this study, aluminium (Al) leaching from different types of Al foils (Al‐only foil and baking paper‐Al foil) into baked meat were determined. Meat (beef, mutton, and chicken (breast and drumstick) was cooked in oven, using two foil types, at 150°C for 60 min, 200°C for 40 min, 250°C for 20 min. Al content was determined by ICPS‐MS. Increasing meat fat content, cooking temperature, time, and decreasing pH caused more increase of leaching from Al‐only foil than from baking paper‐Al foil, which warrants further studies to determine effects of foil types on Al leaching into food under different conditions. This study shows information about Al leaching from different foils. Results provide clues regarding how cooking applications can change leaching of Al. Practical applications The use of Al foil with meat in baking process is a common practice in order to protect food against direct heat effect and prevent water uptake. It is important to determine the Al leaching into foods from Al foils since there is a relationship between Al and neurological diseases. Though Al foil is widely used in different cooking methods, the use of the foil, whose one side is baking paper and the other side is Al, is not commonly used by consumers. The present study was performed to compare Al leaching from different types of foils. The results of this study will have greater potential for foil manufacturers to develop safer foils as well as policy makers to encourage consumers to be informed and use the foil, whose one side is baking paper and the other side is Al.

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“…Beef is considered as a rich source of iron and zinc, with high bioavailability. Literature data, however, indicate a large variation in the content of these nutrients in beef (Cabrera et al, 2010;García-Vaquero et al, 2011;Goran, Tudoreanu, Rotaru, & Crivineanu., 2016;Kerry & Ledward, 2009;Ramos et al, 2012;Williams, 2007;Williamson et al, 2005). Menezes, Oliveira, Franca, Souza, and Nogueira (2018) showed that the values of Ca (105 mg/kg), Cu (1.9 mg/kg), Fe (49 mg/kg), Mg (763 mg/kg), and Zn (172 mg/kg) in raw beef are higher than in the analyzed samples, except for the level of Ca in MLT muscle of bulls from kosher slaughter, the value of which was 11.70 mg/100 g.…”

Section: Discussionmentioning

confidence: 99%

Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef

Rudy

Żurek

Stanisławczyk

et al. 2019

Food Science & Nutrition

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There are no studies in the literature that comprehensively present the impact of factors related only to kosher slaughter on the content of minerals in beef. Therefore, learning the impact of such kosher determinants of beef as follows: no stunning during slaughter, cattle category, muscle, or the so‐called kosher treatment for mineral content in beef has an original character. In this connection, the aim of the research was a comprehensive analysis of the impact of kosher determinants (slaughter type, muscle, cattle category, and technological treatment) on the content of selected macro‐ and microelements in beef. On the content of minerals in muscles obtained from beef carcasses, the statistically significant (p < .05) impact was found in the case of slaughter type for such elements as: K, P, and Na. Higher content of phosphorus, potassium, and sodium was found in muscles of heifers and bulls from standard slaughter, compared with the amount of these elements determined in muscles of cattle from kosher slaughter. In turn, statistically significant (p < .05) impact of cattle sex was confirmed only in the case of iron and molybdenum content in beef. Higher amounts of these elements were determined in muscle from heifer carcasses (excluding the molybdenum content in MLT muscle of heifer carcasses from kosher slaughter). The process of koshering (soaking in brine) causes approximately 10‐fold increase in the amount of sodium in beef, regardless of the muscle or gender of cattle. The statistically significant impact of muscle was confirmed only in the case of zinc content. In the authors’ own research, there was found no statistically significant impact of the interaction effects between the analyzed factors (S × G, S × M, G × M, and S × G × M) on the content of particular mineral components.

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Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method

Cited by 33 publications

References 17 publications

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Determination of aluminium leaching into various baked meats with different types of foils by ICP‐MS

Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef

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