Nutritional profile of restructured beef steak with added walnuts

Serrano, A.; Cofrades, Susana; Ruíz‐Capillas, Claudia; Olmedilla‐Alonso, Begoña; Herrero-Barbudo, Carmen; Jiménez‐Colmenero, Francisco

doi:10.1016/j.meatsci.2005.02.014

Cited by 66 publications

(40 citation statements)

References 26 publications

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“…Therefore, it can be stated that this method is able to quantify FA of meat samples with satisfactory precision. Moreover, the FA concentration (mg/100 g) obtained for Barrosã-PDO raw beef meat are similar to those reported by for bulls of Asturiana breed and by Serrano et al (2005) for restructured beef steak.…”

Section: Resultssupporting

confidence: 88%

Raw bovine meat fatty acids profile as an origin discriminator

et al. 2008

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Consumers are very concerned in ''Protected Designation of Origin" (PDO) products, namely meat, since they associate these products to quality and healthy foods. Thus, it is necessary to implement analytical methodologies that could assure consumers about the products they purchase. Since this kind of meat is usually sold with no information concerning cattle sex, age and slaughter season, these characteristics were intentionally not taken into account. In this study, two Portugueses PDO bovine breeds (Mirandesa and Barrosã) and two production sub-systems (traditional and organic farming) were studied during a two-year period. Statistical analysis showed that production system and breed had a significant effect on the overall raw meat fatty acids (FA) content. Besides, the FA profiles could be used as an effective tool to differentiate the four groups studied allowing a 100% correct classification. The meat FA content was also correlated with the relative importance of the animal feeding stuff area.

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Section: Resultssupporting

confidence: 88%

Raw bovine meat fatty acids profile as an origin discriminator

et al. 2008

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“…Currently, one of the major health concerns related to the intakes of calcium in the diet is osteoporosis; the daily recommended value is 800 mg (FERREIRA et al, 2000). The mean Ca content of longissimus muscle was 4.08 mg/100 g very small value in comparison with those reported by USDA (1990) (10.59 mg/100 g cooked whole beef rib) and by SERRANO et al (2005) in case of the beef steak but similar to values measured at 17 months of age zebu crossbred cattle and buffalo (GIUFFRIDA-MENDOZA et al, 2007). The calcium content of longissimus muscle in our study was affected by breed but not by diet.…”

Section: Discussionsupporting

confidence: 81%

“…No clear tendency can be seen among treatments for Mg, similar to potassium level. The average K content (329.42 mg/100 g) was slightly lower compared to other values measured in beef in the USA (340 mg/100g USDA, 1990), and in Spain in case of the beef steak (350 mg/100g (SERRANO et al, 2005). Analysing the Na content it was similar to USDA values.…”

Section: Discussionsupporting

confidence: 64%

Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. – III. Amino acid composition and mineral content

Holló

Nuernberg

Holló³

et al. 2007

Arch. Anim. Breed.

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In this experiment the effect of the extensive diet (grass/grass silage and concentrate linseed supplemented) versus intensive diet (maize silage and concentrate) on the amino acid composition and mineral content of Hungarian Grey and Hungarian Holstein Friesian young bulls was analysed. In addition the relationships between fatty acid profile and amino acid composition as well as mineral content of longissimus muscle were investigated. The extensive diet caused some changes in the proportion of some amino acids including isoleucine, leucine, phenylalanine, threonine, valine, cysteine, glycine, proline, serine and ammonia. The breed influenced only the histidine concentration of longissimus muscle. In extensive groups arginine to glycine and arginine to leucine ratios were higher compared to intensive fed bulls. The mineral composition of longissimus muscle was mainly influenced by diet and there was a breed x diet interaction, whereas breed differences were detected for calcium (Ca) and sodium (Na). The phosphorus (P) and the iron (Fe) content in longissimus muscle of extensively fed animals were significantly higher, whereas Na and copper (Cu) content were lower. The beef of Hungarian Grey bulls contained less Ca and Na compared to Holstein counterparts. Cysteine and leucine concentration were positively correlated to intramuscular fat content and negatively with n-3 and n-6 fatty acids (FA). Among minerals the P and Fe content correlated negatively to intramuscular fat content. The closest correlations were determined between P and linolenic acid (C18:3n-3) as well as n-3 fatty acids (r=0.81). The lower n-6 and n-3 fatty acid ratio in extensive groups occured simultaneously with higher proline, valine, phenylalanine, P, and with lower glycine, cystine, leucine and sodium proportion in longissimus muscle.

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“…Unlike plants people can not make polyenic fatty acids n-3 and n-6 although they are essential for life, so they have to be supplied by diet (ŠUBRT, 2006). SERRANO et al (2005) evaluated the fatty acid composition of a beef steak. The authors' present proportions 504.9 mg.100g −1 of saturated fatty acid and proportions 263 mg.100g 1 of unsaturated fatty acid, the ratios of the most important acid n-3 was 23.40 mg.100g −1 .…”

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confidence: 99%

The changes of fatty acids composition in beef of charolaise bulls slaughtered at different weight

Filipčík¹,

Šubrt²,

Dufek³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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FILIPČÍK, R., ŠUBRT, J., DUFEK, A., DRAČKOVÁ E.: The changes of fatty acids composition in beef of charolaise bulls slaughtered at diff erent weight. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 135-140 The aim of this work was to evaluate a slaughter weight infl uence (500-580; 581-640; 641-700 kg) of Charolaise bulls on intramuscular fat content and fatty acid profi le in musculus longissimus thoracis (MLT). The beef samples from 144 bulls were used to be evaluated. Statistically evidential (P < 0.05) diff erences in the intramuscular fat proportions (1.14 < 1.54 < 1.76%) in MLT samples were proved at all the weight categories of bulls. The highest average proportional ratio was determined in palmitic acid (C16:0), that ranged from 23.75% in bulls at 500-580 kg weight category to 24.79 % at 641-700 kg weight group. The lowest ratio of MUFA was in eicosapentaeonic acid (C20:1), its content ranged from 0.36% in the third weight group to 0.53% in 500-580 kg weight group. The highest MUFA ratio was in oleic acid (C18:1) at amount of 39.64% with diff erence ± 2.932%. The oleic acid ratio in beef rose up linearly according to the higher slaughtering weight (P < 0.01). Positive relation was proved between a slaughter weight and C18:3 a C22:5 PUFA content. The decrease of eicosapentaeonic and eicosadienoic acid was negative due to the essentiality for human health.

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Nutritional profile of restructured beef steak with added walnuts

Cited by 66 publications

References 26 publications

Raw bovine meat fatty acids profile as an origin discriminator

Raw bovine meat fatty acids profile as an origin discriminator

Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. – III. Amino acid composition and mineral content

The changes of fatty acids composition in beef of charolaise bulls slaughtered at different weight

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