A Nationwide Audit of the Composition of Pork and Chicken Cuts at Retail

Buege, Dennis R.; Ingham, Barbara H.; Henderson, Dean; Watters, S.H.; Borchert, L. L.; Crump, P.M.; Hentges, Eric

doi:10.1006/jfca.1998.0586

Cited by 17 publications

(16 citation statements)

References 1 publication

(1 reference statement)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…SINCLAIR, O'DEA [38] também encontraram valores menores para os novos cortes (2,3 a 3,2%) que os cortes tradicionais (3,5 a 6,0%). Por sua vez, BUEGE et al [10] verificaram que o grau de gordura externa diminuiu de 1989 a 1996 de 2,4mm para 1,4mm, contudo o conteúdo de lipídios da carne não sofreu alterações.…”

Section: -Resultados E Discussãounclassified

“…Os resultados obtidos no presente estudo estão de acordo com um trabalho anterior [8], no qual o colesterol foi determinado pelo método colorimétrico de BOHAC et al [7], e de vários outros trabalhos [6,7,24,34]. Valores mais baixos (30mg/100g) foram obtidos por CSALLANY et al [14] e valores maiores foram apresentados pelo USDA NUTRITION DATABASE [44] (55mg/ 100g), BUEGE et al [10] (59-67mg/100g), TU, POWRIE, FENEMA [43] (56-71mg/100g), MOSS et al [32] (59-67mg/100g), SWIZE et al [42] (70-74mg/100g), RAO et al [35] (92mg/100g) e KRITCHEVSKY, TEPPER [25] (98mg/100g). Níveis muito mais altos (102-368mg/100g) encontram-se na Tabela de composição química de alimentos de FRANCO [21].…”

Section: -Resultados E Discussãounclassified

See 1 more Smart Citation

Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína

Bragagnolo¹,

Rodriguez–Amaya²

2002

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

RESUMOA carne suína é um alimento considerado rico em colesterol, lipídios e ácidos graxos saturados. De acordo com a AMERICAN HEART ASSOCIATION, para manter baixos níveis de colesterol sangüíneo, a alimentação deve ser pobre em colesterol e lipídios, principalmente gordura saturada. No presente trabalho foram determinados os teores de colesterol, lipídios totais e ácidos graxos em lombo, pernil, paleta e toucinho, comercializados em açougues da cidade de Campinas, São Paulo. Foi verificado também o efeito da inclusão da gordura externa nos níveis destes componentes. O teor médio de lipídios totais foi de 3 a 5g/100g nos cortes de carne e 83g/100g no toucinho. O colesterol variou, em média, de 42 a 53mg/100g, sendo menor no lombo e maior no toucinho. Não houve diferença significativa (p≥0,05) no nível de colesterol entre lombo com e sem gordura externa. Em todos os cortes e no toucinho, foram identificados trinta e seis (36) ácidos graxos, os principais dos quais foram: 18:1ω9, 16:0, 18:2ω6, 18:0, 16:1ω7 e 18:1ω7. O total de ácidos graxos saturados, monoinsaturados e poliinsaturados variou de 33 a 41%, 42 a 48% e 11 a 25%, respectivamente. Palavras-chave: carne suína; colesterol; ácidos graxos; lipídios totais; cromatografia líquida; cromatografia gasosa. SUMMARY CHOLESTEROL, TOTAL LIPIDS AND FATTY ACIDS IN CUTS OF PORK.Pork is a food considered to be rich in cholesterol, lipids and saturated fatty acids. According to the American Heart Association, the diet must be low in cholesterol and lipids, especially saturated fat. In the present work, total lipids, cholesterol and fatty acids were determined in pork loin, fresh ham, pork shoulder and backfat, commercialized in butchery of Campinas City, São Paulo State, Brazil. The mean total lipids was 3 to 5g/100g in the meat cuts and 83g/ 100g in backfat. Cholesterol varied, on the average, from 42 to 53mg/100g, being lower in pork loin and higher in backfat. No significant difference (p≥0,05) in cholesterol content was seen in pork loin with or without external fat. Thirty-six fatty acids were identified in all cuts and the backfat, with 18:1ω9, 16:0, 18:2ω6, 18:0, 16:1ω7 and 18:1ω7 as principal components. The total saturated, monounsaturated and polyunsaturated fatty acids varied from 33 to 41%, 42 to 48% and 11 to 25%, respectively.

show abstract

Section: -Resultados E Discussãounclassified

Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína

Bragagnolo¹,

Rodriguez–Amaya²

2002

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

show abstract

“…Among the different meat species, chicken supplies fat with one of the highest unsaturated/saturated fatty acids (U/S) ratios. Buege et al [4] reported U/S ratios of 2.10 for chicken fat and 1.39 for pork fat. Rule et al [5] comparing the muscle fatty acid profiles of bison, beef cattle, elk and chicken found that chicken breast showed the greatest content of n-6 fatty acids.…”

Section: Introductionmentioning

confidence: 97%

The effect of cooking and storage on the fatty acid profile of chicken breast

Conchillo

Ansorena

Astiasarán

2004

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The effect of cooking and storage on the fatty acid profile of chicken breastThe modification of the lipid profile of chicken breast after being cooked (grilled or roasted) and stored under different conditions (refrigeration T a 4 7C t = 6 d, or freezing T a -18 7C t = 3 months, in aerobic or vacuum conditions) was studied. Grilling increased significantly the unsaturated/saturated (2.7) and polyunsaturated/saturated (1.4) ratios of fatty acids in comparison to raw samples (U/S = 1.7, P/S = 0.6) as a consequence of the use of sunflower oil. However, roasted samples did not significantly differ in these ratios (U/S = 1.8, P/S = 0.7) from raw samples. Fresh and stored raw and roasted samples did not show differences when a multivariate analysis was applied, although some significant differences were observed in their fatty acid profile. Frozen grilled samples (both aerobic and vacuum packed) showed differences from immediately cooked (t = 0) and refrigerated grilled samples.

show abstract

“…Fatty acids number reported in pork studies is, generally, low. Enser et al (1996) identified 20 fatty acids, Buege et al (1998) identified 10 and Rhee et al (1988) identified 8 with 5 as main. One exception is Bragagnolo and Rodriguez-Amaya (2002a, b) work, in which they identified 36 and 47 fatty acids, respectively.…”

Section: Fat and Fatty Acid Compositionmentioning

confidence: 99%

Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

Teixeira

Rodrigues

2013

Journal of Integrative Agriculture

View full text Add to dashboard Cite

This work aimed to evaluate the physical-chemical characteristics of pork from a local breed (Portuguese black pork called Preto Alentejano) and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture.Results of fat and pigments contents indicate significant (P<0.05 and P<0.01) differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no significant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16:0, C18:0, C16:1, C18:1, C18:2. There was a predominance of monounsaturated fatty acids (MUFA), followed by saturated (SFA) and polyunsaturated (PUFA). Differences were significant for sex (P<0.01) and breed (P<0.01). Preto Alentejano breed and females presented the higher percentages of SFA (P<0.01) and MUFA (P<0.001) fatty acids. Differences between breeds might be due to breed production system and feed differences.

show abstract

A Nationwide Audit of the Composition of Pork and Chicken Cuts at Retail

Cited by 17 publications

References 1 publication

Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína

Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína

The effect of cooking and storage on the fatty acid profile of chicken breast

Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

Contact Info

Product

Resources

About