کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7621049 | 1494509 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The nutrient composition of South African mutton
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The nutrient composition of South African mutton The nutrient composition of South African mutton](/preview/png/7621049.png)
چکیده انگلیسی
Dorper and Mutton Merino carcasses of the C age group with a fat code 2 (±7% SCF) from three main production areas (Karoo, Kalahari and Ermelo) in South Africa were analysed in this study. The physical composition of each cut differed dramatically from the other cuts. The differences between the ten wholesale cuts when comparing the two breeds, are small, and only five cuts differed significantly on one trait. The right sides of the carcasses were used to determine the nutrient and physical (carcass) composition of each raw cut as well as for the whole carcass by calculation. Three cuts (shoulder, loin and leg) from the left side were cooked in order to determine the nutrient composition thereof. Cooking increased the protein and cholesterol concentrations of the cooked cuts. Iron content was higher in the cooked loin and leg but decreased in the cooked shoulder during cooking. According to nutrient density, mutton is a good source of protein, iron and B vitamins and supply more than 25% of RDA/100 g of vitamin B12 when cooked.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 24, Issues 4â5, JuneâAugust 2011, Pages 720-726
Journal: Journal of Food Composition and Analysis - Volume 24, Issues 4â5, JuneâAugust 2011, Pages 720-726
نویسندگان
J. Sainsbury, H.C. Schönfeldt, S.M. Van Heerden,