کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553063 | 967680 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Aspects of meat quality: trace elements and B vitamins in raw and cooked meats
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Aspects of meat quality: trace elements and B vitamins in raw and cooked meats Aspects of meat quality: trace elements and B vitamins in raw and cooked meats](/preview/png/10553063.png)
چکیده انگلیسی
The present study focuses on two aspects of meat quality: the concentration of trace elements (iron, zinc, copper) and B vitamins (thiamine, riboflavin, niacin) in meats having the highest consumption in Italy and in some meats recently introduced in the markets and on the influence of cooking processes on the retention of these micronutrients. A number of meat cuts were analysed: beef (sirloin, fillet, roast beef, topside, thick flank), veal (fillet), lamb (chop) horse (fillet), ostrich (fillet, sirloin, leg), pork (saddle, loin, chump chop), chicken (breast, leg-lower part, leg-thigh, wing), turkey (breast, leg-lower part, leg-thigh) and rabbit (whole). Results showed differences in both trace elements and B vitamins not only among meats of different species but also among cuts of the same species. Micronutrients content in horse and ostrich meats were in some cases of relevance compared to the most consumed meats. Cooking methods utilized in this study did not require water, which allowed a high retention of trace elements affecting mainly B vitamin concentration.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 1, February 2005, Pages 39-46
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 1, February 2005, Pages 39-46
نویسندگان
Ginevra Lombardi-Boccia, Sabina Lanzi, Altero Aguzzi,