- Minerals and Trace Elements

García‐Llatas, Guadalupe; Alegrı́a, Amparo; Barberá, Reyes; Farré, R.

doi:10.1201/b10785-15

Cited by 8 publications

(6 citation statements)

References 83 publications

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“… Pereira and Vicente (2013) reported the much lower Fe contents in breast chicken (5 mg/kg), beef loin (15 mg/kg) and mutton chops (17 mg/kg). Additionally, the Fe content (148.4 mg/kg) in liver in the present study was higher than the value (49 mg/kg) reported for beef liver ( Garcia-Llatas et al ., 2011 ). On the other hand, the Fe content in spleen, liver, heart and lung is heme iron; its absorption is several times greater than the non-heme iron present in other foods ( Devatkal et al ., 2004 ).…”

Section: Resultscontrasting

confidence: 93%

“…Furthermore, we also observed that the liver had the highest amounts of Mn, Zn and Cu while the pancreas had higher Mn and Zn contents whereas lung, stomach, small and large intestines contain the least concentrations of these minerals. However, these values were slightly lower than the values reported for beef by-products ( Garcia- Llatas et al ., 2011 ) and dry-cured hams ( Jiménez-Colmenero et al ., 2010 ). Our results are in agreement with the observation of Garcia-Llatas et al .…”

Section: Resultscontrasting

confidence: 73%

“…However, these values were slightly lower than the values reported for beef by-products ( Garcia- Llatas et al ., 2011 ) and dry-cured hams ( Jiménez-Colmenero et al ., 2010 ). Our results are in agreement with the observation of Garcia-Llatas et al . (2011) that organ tissues had significantly higher concentrations of minerals than muscle tissues.…”

Section: Resultscontrasting

confidence: 73%

“…The outcome of our analysis showed that the spleen had the highest Fe content (178.54 mg/kg), followed by liver, lung and pancreas; stomach, uterus, small and large intestines contain the least Fe content. It was observed that the Fe contents of all pork by-products were much higher than the Fe contents (8.5 mg/kg and 18 mg/kg, respectively) of pork meat and dry-cured hams ( Garcia-Llatas et al . 2011 ; Jiménez- Colmenero et al ., 2010 ).…”

Section: Resultsmentioning

confidence: 99%

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Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

Seong

Park

Cho

et al. 2014

Korean Journal for Food Science of Animal Resources

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Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

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Section: Resultscontrasting

confidence: 93%

Section: Resultscontrasting

confidence: 73%

Section: Resultscontrasting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

Seong

Park

Cho

et al. 2014

Korean Journal for Food Science of Animal Resources

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“…The protein content of all by-products is 15-22% with few exceptions ( Honikel, 2011 ). Animal liver is very rich in vitamins ( Kim, 2011 ), while liver and kidney contain a wide variety of minerals and trace elements ( García-Llatas et al ., 2011 ), although cholesterol content in these organs is quite high ( Bragagnolo, 2011 ). For instance, vitamin A content may be 20,000 retinol equivalents/μg in pork heart ( Honikel, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Distribution Channel and Microbial Characteristics of Pig By-products in Korea

Kang¹,

Seong²,

Moon³

et al. 2014

Korean Journal for Food Science of Animal Resources

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The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.

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