Cholesterol Content of Beef Bone Marrow and Mechanically Deboned Meat

Abstract

Marrow from cervical, lumbar and femur bones-of 5 steers and 5 cows fed only on native range (grass fed) and 5 steers and 5 cows fed a finishing ration (grain fed) was analyzed for cholesterol content. The cholesterol content of the marrow was significantly different when diet or anatomical locations were compared. Bovine marrow from grass-fed animals averaged 119.6 mg/lOOg and marrow from grain-fed animals averaged 150.6 mg/lOOg marrow. The cholesterol content of marrow from the cervical, lumbar, and femur was 190.1, 124.1, and 91.0 mg/lOOg marrow, respectively. Mechanically deboned meat (MDM) and beef lean had a mean cholesterol content of 153.3 and 50.9 mg/lOOg tissue. Spinal cord material in MDM can account for the increased concentration of cholesterol in some MDM samples over the values for lean and marrow.

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

“…Other stationary phases that have been used for cholesterol analysis by GC are OV‐17 (phenyl methyl siloxane), SE‐52 (methyl phenyl siloxane), Apiezon L (hydrocarbon grease), SP‐2401 (trifluoropropyl methyl siloxane), and OV‐101 (methyl siloxane) (Heftmann 1976; Fenton 1992). Similarly, Kunsman and others (1981) and Ryan and Gray (1984) used a nonpolar stationary phase (SP‐2100, 100% dimethyl polysiloxane) to coat Supelcoport packed into a glass column for cholesterol determination. Cholesterol is typically classified as a nonpolar compound; therefore, a nonpolar stationary phase has been employed.…”

“…Osman and Chin (2006) used a high‐temperature column and reported that the cholesterol peak was sharp. Even with packed columns, the separation and quantification of free cholesterol were found to be satisfactory (Kovacs and others 1979; Kunsman and others 1981; Ryan and Gray 1984). Kovacs and others (1979) found no significant difference between recoveries of the cholesterol TMS‐derivative and the free cholesterol.…”

“…Mechanically deboned poultry meat has a greater cholesterol content than hand‐deboned meat (Ang and Hamm 1982; King and others 1988; Wong and others 1993; Baggio and others 2002). Such an increase in cholesterol content is probably caused by the presence of bone marrow, which is similar to mechanically deboned beef (Kunsman and others 1981). Dietary treatments, such as feed rations, also have been studied extensively in an effort to improve lipid quality and decrease cholesterol content in poultry meats (Konjufca and others 1997; Ayerza and others 2002; Ponte and others 2004, 2008; Hur and others 2007; Simsek and others 2009).…”

Selected Nutrients in Ground and Mechanically Separated Veal

“…MSM is not without controversy, however. Most reports indicate that MSM is lower in protein and higher in fat and cholesterol th,an conventional meats Field, 1976, Kolbye et al, 1977;Arasu et al, 1981;Kunsman et al, 1981). Furthermore, there are indications that MSM may be higher in nucleic acids than ground muscle tissue (Arasu et al, 1981).…”

New Insights into the Evolution of the Human Diet from Faecal Biomarker Analysis in Wild Chimpanzee and Gorilla Faeces

“…Ruminant brain and marrow contains around 2037mg /100 g [129] and 119-6mg/ 100g [130] cholesterol respectively. We believe, that such amounts would entail a significant increase in cholesterol and metabolites in early human sterol output, reflecting dietary changes.…”