Cholesterol and fat contents of animal adipose tissues

Abu‐Tarboush, Hamza M.; Dawood, Abdelbary A.

doi:10.1016/0308-8146(93)90082-q

Cited by 22 publications

(11 citation statements)

References 14 publications

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“…Cholesterol content of raw and cooked bovine meats ranges from 43 to 84 mg/100 g and 57 to 101 mg/100 g, respectively (Table 1; Chizzolini and others 1999; Dinh 2010). Multiple factors affect the cholesterol content of beef, such as gender, animal maturity, degree of marbling, subcutaneous fat thickness, animal breed, dietary energy level, different feeding treatments (restricted diet or ad libitum ), and muscle location (type of cut) (Rhee and others 1982b; Eichhorn and others 1986a, 1986b; Wheeler and others 1987; Bohac and Rhee 1988; Agboola and others 1990; Browning and others 1990; Abu‐Tarboush and Dawood 1993; Akinwunmi and others 1993; Lewis and others 1993; Morris and others 1995; Stromer and others 1966; Chizzolini and others 1999; Engle and others 2000; Andrae and others 2001; Bragagnolo and Rodriguez‐Amaya 2003b; Cifuni and others 2004; Padre and others 2006; Bragagnolo 2009; Duckett and others 2009; Muchenje and others 2009). Cholesterol content of pork, 30 to 81 mg/100 g for raw pork and 56 to 113 mg/100 g for cooked pork (Slover and others 1987; Bales and others 1998; Buege 1998; Chizzolini and others 1999; Dorado and others 1999; Piironen and others 2002; Bragagnolo 2009; Sinclair and others 2010), is generally lower than that of beef, although some studies indicated no significant difference between the 2 types of meat (Bohac and Rhee 1988; Bragagnolo 2009).…”

Section: Cholesterol Content Of Meat and Poultrymentioning

confidence: 99%

“…Dorado and others (1999) concluded that a greater fat content of Spanish commercial pork cuts led to a greater cholesterol content, although it is worth noting that some cuts had much more fat than others. Moreover, there is considerable consensus among studies supporting the finding that adipose tissues (70% to 90% extractable lipid) contains a much greater amount of cholesterol than muscle tissues (Rhee and others 1982a, 1982b; Eichhorn and others 1986a, 1986b; Wheeler and others 1987; Solomon and others 1990, 1991; Swize and others 1992; Abu‐Tarboush and Dawood 1993; Lan and others 1993), and most of the studies agreed that the markedly greater lipid content of adipose tissues contributes to such a high accumulation of cholesterol. Rhee and others (1982a) found that cholesterol content of fat fractions was 50% (30 mg/100 g) to 100% (60 mg/100 g) greater than that of muscle fractions in beef (on a wet matter basis).…”

Section: Cholesterol Content Of Meat and Poultrymentioning

confidence: 99%

“…The SR provides public information on nutritional composition and such information can be used for the mandatory nutrition labeling (FDA 1993). Cholesterol data are usually accompanied by fat content, fatty acid composition, and type of meats (species or cuts; Rhee and others 1982a, 1982b; Kregel and others 1986; Mustafa 1988; Park and others 1991; Perkins and others 1992; Abu‐Tarboush and Dawood 1993; Akinwunmi and others 1993; Lan and others 1993; Lewis and others 1993; Rule and others 1997, 2002; Bales and others 1998; Dorado and others 1999; Rowe and others 1999; Ayerza and others 2002; Baggio and others 2002; Girolami and others 2003; Alfaia and others 2006; Padre and others 2006; Polak and others 2008; Ponte and others 2008; Muchenje and others 2009). Cholesterol intake is also emphasized in the Dietary Guidelines for Americans, which recommends that less than 300 mg/d be consumed (USDA/HHS 2010).…”

Section: Introductionmentioning

confidence: 99%

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Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Dinh

Thompson

Galyean

et al. 2011

Comp Rev Food Sci Food Safe

103

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Available data for cholesterol content of beef, pork, poultry, and processed meat products were reported. Although the cholesterol concentration in meat and poultry can be influenced by various factors, effects of animal species, muscle fiber type, and muscle fat content are focused on in this review. Oxidative red muscles tend to have greater total lipid and cholesterol contents, although differences in the same types of muscles or cuts have been reported. Moreover, contradictory results among various studies suggest that unless there are pronounced changes in muscle structure and composition, cholesterol content is unlikely to be affected. Second, multiple issues in cholesterol analysis, including sample preparation, detection, and quantification, were evaluated. Cholesterol content of meat and poultry has been determined mostly by colorimetry and chromatography, although the latter has become predominant because of technological advances and method performance. Direct saponification has been the preferred method for hydrolyzing samples because of cost‐ and time‐effectiveness. The extraction solvent varies, but toluene seems to provide sufficient recovery in a single extraction, although the possible formation of an emulsion associated with using toluene requires experience in postsaponification manipulation. The most commonly used internal standard is 5α‐cholestane, although its behavior is not identical to that of cholesterol. Cholesterol can be analyzed routinely by gas chromatography (GC)‐flame ionization detector without derivatization; however, other methods, especially high‐performance liquid chromatography (HPLC) coupled with different detectors, can also be used. For research purposes, HPLC‐ultraviolet/Visible/photodiode array detector with nondestructiveness is preferred, especially when cholesterol must be separated from other coexisting compounds such as tocopherols. More advanced methods, such as GC/HPLC‐isotope dilution/mass spectrometry, are primarily used for quality control purposes.

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Section: Cholesterol Content Of Meat and Poultrymentioning

confidence: 99%

Section: Cholesterol Content Of Meat and Poultrymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Dinh

Thompson

Galyean

et al. 2011

Comp Rev Food Sci Food Safe

103

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“…Par exemple, les muscles de l'épaule ont des teneurs en protéines significativement plus élevées (77-78% de la MS) et en minéraux plus faibles (1,1% de la MS) Tableau 1. Teneurs moyennes en cholestérol (mg/100g) dans la viande de différentes espèces (d'après El-Magoli et al 1973, Sinclair et al 1982, Holland et al 1991, Abu-Tarboush et Dawood 1993, Sales 1996, Kadim et al 2008, Madruga et al 2008, Yousefi et al 2012.…”

Section: / Composition Chimique Et Qualité Nutritionnelleunclassified

La production de viande de chameau : état des connaissances, situation actuelle et perspectives

et al. 2013

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La production de viande de chameau : état des connaissances, situation actuelle et perspectivesBien que marginale (moins de 1% du marché des viandes rouges), la viande de chameau fait l'objet d'un intérêt grandissant auprès des consommateurs des pays arides, tant du point de vue économique que diététique. S'appuyant sur les méthodologies d'étude mises au point pour d'autres espèces, les connaissances sur cette viande s'améliorent grandement permettant une meilleure appréciation de son intérêt pour les acteurs de la filière. acceptability of camel products. Meat Sci., 53, 217-219. La production de viande de chameau : état des connaissances, situation actuelle et perspectives / 299 Abstract Résumé La viande de chameau est un produit régulièrement consommé dans les pays arides et c'est un des rares produits de cette espèce faisant l'objet d'un marché d'export régional, voire international si on inclut la viande de chameaux « marrons » d'Australie, bien qu'une part mal évaluée de ce marché se situe dans le secteur informel. Les principaux pays exportateurs se situent dans la Corne de l'Afrique et dans la région sahélienne alors que les pays importateurs sont surtout les pays du Golfe et d'Afrique du Nord. La productivité en viande chez le chameau est plutôt faible bien que les rendements carcasse se rapprochent de ceux des bovins, surtout chez les animaux provenant des systèmes de production plus intensifs. Il existe toutefois une tradition d'embouche cameline pastorale obtenant de bons résultats. La viande de chameau est assez proche de la viande de boeuf tant dans sa composition chimique globale que dans ses particularités gustatives et sa valeur nutritionnelle. Toutefois, du fait de la concentration du gras dans la bosse, la viande de chameau apparaît relativement maigre et particulièrement pauvre en cholestérol, ce qui peut en faire un argument commercial certain. The production of camel meat: state of knowledge, current situation and prospectsCamel meat is a product regularly consumed in arid countries and it is one of the rare products from this species being subject to a regional export market, even international, if the meat from Australian wild camel is included although a poorly evaluated part of this market is out of the official sector. The main exporting countries are located in the Horn of Africa and the Sahelian area whereas the importing countries are the Gulf States and North Africa. Meat productivity in the camel is rather low although the dressing percentages approach those of cattle, especially in animals coming from the more intensive production systems. However, there is a tradition of pastoral fattening having good results. Camel meat is rather close to beef as well in its total chemical composition as in its gustatory characteristics and nutritive value. However, because of fat concentration in the hump, camel muscles give relatively low-fat meat and are particularly low in cholesterol, which can make a good commercial argument.

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“…On a fresh weight basis, the camel hump is composed of about 64.2-84.8% fat, with a very high content of saturated fatty acids of about 63.0% (Rawdah, et al, 1994;Kadim et al, 2002). Researchers, therefore, focused on the composition of the hump (Mirgani, 1977;Emmanuel and Nahapetian, 1980;Abu-Tarboush and Dawood, 1993;Kadim et al, 2002). Palmitic acid, stearic acid and oleic acid are the most abundant fatty acids in the hump.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Composition, Quality and Health Aspects of the Dromedary (Camelus dromedarius) and Bactrian (Camelus bacterianus) Camel Meats: A Review

Kadim

Mahgoub

Al-Marzooqi

et al. 2013

Jour. Agri. & Mar. Scie.

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The dromedary and bactrian camels are good sources of high quality protein especially in areas where the climate adversely affects the survival of other livestock. The camel has unique physiological characteristics, including a great tolerance to high and low temperatures, solar radiation, water scarcity, rough topography and poor vegetation. Camels are mostly produced under traditional systems on poor levels of nutrition and are mostly slaughtered at old ages after completing a career in work, racing or milk production. In general, camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore-quarters (cranial to rib 13) significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for growing human populations. The amino acid and mineral contents of camel meat are often higher than other meat animals, probably due to lower intramuscular fat levels. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisciplinary research into efficient production systems and improved meat technology and marketing.

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Cholesterol and fat contents of animal adipose tissues

Cited by 22 publications

References 14 publications

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

La production de viande de chameau : état des connaissances, situation actuelle et perspectives

Composition, Quality and Health Aspects of the Dromedary (Camelus dromedarius) and Bactrian (Camelus bacterianus) Camel Meats: A Review

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