Calorific value and cholesterol content of normal and low-fat meat and meat products

Chizzolini, R.; Zanardi, Emanuela; Dorigoni, V.; Ghidini, Sergio

doi:10.1016/s0924-2244(99)00034-5

Cited by 209 publications

(166 citation statements)

References 57 publications

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“…The meat cholesterol content has become an important issue to consumers. Several studies indicated that in the adult man, the serum cholesterol level is essentially independent of the cholesterol intake (Chizzolini et al, 1999).…”

Section: Discussionmentioning

confidence: 99%

Dietary glycerin does not affect meat quality of Ile de France lambs

et al. 2016

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-The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics, and only differed in sarcomere length, diameter of muscle fibers, and cholesterol content. Dietary glycerin did not affect pH, water holding capacity (24 h and 30 days after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere length, lipid oxidation, chemical composition, or meat cholesterol content. Dietary glycerin resulted in a linear decrease of muscle yellowness from 3.99 to 3.29. Dietary glycerin altered intramuscular fat fatty acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can be included in the diet of feedlot lambs without any harm to meat quality.

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Section: Discussionmentioning

confidence: 99%

Dietary glycerin does not affect meat quality of Ile de France lambs

et al. 2016

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“…Although low fat meat products are preferred as they are perceived to be healthier, they may have decreased meat quality attributes, especially juiciness and flavor, due to lower intramuscular fat content (Chizzolini et al 1999). Thus, the partial replacement of meat fats with various nonmeat fats (of plant and marine origin) into meat products is another option.…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

et al. 2011

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“…The decrease of fat in ingred ients and the use of fat substitutes can cut down meat caloric value by up to, or more than, half [39].…”

Section: Caloric Valuementioning

confidence: 99%

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

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Calorific value and cholesterol content of normal and low-fat meat and meat products

Cited by 209 publications

References 57 publications

Dietary glycerin does not affect meat quality of Ile de France lambs

Dietary glycerin does not affect meat quality of Ile de France lambs

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

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