Vitamin and mineral content of value cuts from beef steers fed distiller's grains

Driskell, Judy A.; Kim, Young Nam; Giraud, David W.; Hamouz, Fayrene L.; Mello, A. S. De; Erickson, Galen E.; Calkins, Chris R.

doi:10.1016/j.jfca.2010.08.013

Cited by 14 publications

(5 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Heme iron content within the limits 16-28 mg/kg of raw muscle coincide with the content of the component described in literature (Cabrera, Ramos, Saadoun, & Brito, 2010;Driskell et al, 2011;Gerber et al, 2009;Ramos et al, 2012).…”

Section: Discussionsupporting

confidence: 87%

“…Anatomical differentiation between beef muscles is demonstrated in a series of publications (Daley, Abbott, Doyle, Nader, & Larson, 2010;Driskell et al, 2011;Dugan, Aldai, Aalhus, Rolland, & Kramer, 2011;Florek et al, 2007;Gerber et al, 2009;Leheska et al, 2008;Lombardi-Boccia et al, 2005;Raes et al, 2004;Reykdal et al, 2011). Also, other researchers have shown that differences in the content of heme iron in individual muscles result from variations in concentration and chemical form of myoglobin, which is the main heme pigment.…”

Section: Discussionmentioning

confidence: 99%

“…The influence of factors other than the diet of the animal (such as genetics and breeding) on the content of iron in meat is also unexplained. In contemporary literature there is no information about the losses of the most valuable nutrients in beef as a result of culinary processes (Driskell et al, 2011;Florek, Litwińczuk, Kędzierska-Matysek, Grodzicki, & Skałecki, 2007;Gerber, Scheeder, & Wenk, 2009;Leheska et al, 2008;Leonhardt & Wenk, 1997;Lombardi-Boccia, Lanzi, & Aguzzi, 2005;Reykdal, Rabieh, Steingrimsdottir, & Gunnlaugsdottir, 2011). However, there is a very high diversity of published data related to the nutritional value of beef due to differences in the meat researched, the genotype of animals, the feeding method, the content of various nutrients in the environment, various techniques of slaughter, and postslaughter processing, sampling, and from the selection of analytical techniques (Kerry & Ledward, 2009;Lawrie, 2006;Pisula & Pośpiech, 2011).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of chosen pre- and post-slaughter factors on heme iron content in selected beef muscles of crossbred bulls and steers

Rakowska

Sadowska

Waszkiewicz-Robak

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

The experiment aimed to assess the effect of selected factors on the content of heme iron (Fe H) in beef muscle. The research material included selected beef muscles acquired from steers and bulls obtained by crossing dairy cows with meat-bred bulls (Limousin, Charolais, Hereford). Analysis of the preslaughter factors showed a significant effect of paternal breed, slaughter age, diet, and hormonal status of animals on the content of Fe H (α = 0.05). Significantly more Fe H was observed in longissimus lumborum derived from older animals. Regarding paternal breed, higher Fe H content was observed in the glutes medius muscle obtained from Herefords, compared with Charolais and Limousin. Furthermore, meat obtained from bulls and semi-intensively fed animals contained more Fe H compared with meat obtained from steers and intensively fed animals. In the preparation process, Fe H content significantly decreased during meat aging, meat grilling also caused a loss of Fe H by approximately 19% on average.

show abstract

Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of chosen pre- and post-slaughter factors on heme iron content in selected beef muscles of crossbred bulls and steers

Rakowska

Sadowska

Waszkiewicz-Robak

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…This observation has been confirmed both in Uruguay and Argentina Bilandži´c et al (2020). In the report Driskell et al (2010), beef from extensive systems (EXT2 and EXT3) had the highest vitamin E content, whereas beef from intensive systems (INT1) had the lowest. It has been shown that animals kept on pasture have higher concentrations of vitamin E in their muscles.…”

Section: Acknowledgementmentioning

confidence: 96%

Mineral and Vitamin Profiles of Chuck and Sirloin Cuts of Cattle in Ethiopia

Erena,

Belay,

Singh

et al. 2024

AJDFR

View full text Add to dashboard Cite

Background: Meat plays a crucial role in the human diet as it is a rich source of micronutrients and helps combat malnutrition. The objective of this research was to examine the mineral and vitamin compositions of three different cattle. Methods: Two methods, Atomic Emission Spectroscopy (AES) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES), were employed to evaluate the mineral concentrations present in the meat samples. Result: The ranges of concentrations of the minerals were Cu (0.001±0.00-0.002±0.00), Fe (0.107±0.00-0.127±0.01), Na (0.469±0.06-0.620±0.06), K (0.054±0.01-0.149±0.02), Zn (0.047±0.01-0.085±0.01), Se (0.040±0.01-0.120±0.03), Mg (0.228±0.02-0.269±0.02) and Ca (0.1108±0.03-0.254±0.01) mg per 100 kilograms. Certain cuts of Ethiopian Boran beef have been shown to contain an abundance of essential minerals, nutrients and fat-soluble vitamins. The ranges for vitamin A, vitamin D and vitamin E are 10.34±0.86 to 17.14±2.39), 0.45±0.06 to 0.89±0.13) and 9.55±1.92 to 15.46±1.86), respectively. The results of the study showed that the sheko cattle variety had higher levels of vitamin D and E than other types of cattle and meat cuts.

show abstract

“…TA B L E 2 The content of minerals (mg/100 g) in muscles from cattle carcasses (n = 80) Consumption of red meat may be a good way to cover the body's demand for macro-and microelements (Forestell, Spaeth, & Kane, 2012;McNeill & Van Elswyk, 2012;Williams, 2007;Williamson, Foster, Stanner, & Buttriss, 2005). The concentration of nutrients in individual elements of meat can be influenced, among others, by differences in histology, functions performed in the body, and intensity of work during life of the animal (Cabrera et al, 2010;Driskell et al, 2011;García-Vaquero, Miranda, Benedito, Blanco-Penedo, & López-Alonso, 2011;Lawrie & Ledward, 2006;Ramos et al, 2012).…”

Section: Re Sultsmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Vitamin and mineral content of value cuts from beef steers fed distiller's grains

Cited by 14 publications

References 31 publications

Influence of chosen pre- and post-slaughter factors on heme iron content in selected beef muscles of crossbred bulls and steers

Influence of chosen pre- and post-slaughter factors on heme iron content in selected beef muscles of crossbred bulls and steers

Mineral and Vitamin Profiles of Chuck and Sirloin Cuts of Cattle in Ethiopia

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

Contact Info

Product

Resources

About