The nutritional quality of meat

Higgs, Jennette; Mulvihill, B.

doi:10.1201/9781439823163.ch4

Cited by 5 publications

(4 citation statements)

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“…Food iron can be classified as heme iron or non-heme iron. Heme iron is derived from hemoglobin and myoglobin and its chief food source is meat, whereas non-heme iron is derived mainly from cereals, fruits and vegetables (Higgs and Mulvihill, 2002). The importance of meat iron depends on its heme iron content.…”

Section: Introductionmentioning

confidence: 99%

Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets

Turhan

Üstün

Bank

2006

Journal of Food Composition and Analysis

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Section: Introductionmentioning

confidence: 99%

Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets

Turhan

Üstün

Bank

2006

Journal of Food Composition and Analysis

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“…Thrombogenic index shows the ratio of pro-thrombogenic (saturated) and anti-thrombogenic (unsaturated) fatty acids [20]. Atherogenic index is significant because it includes, along with MUFA, myristic fatty acid (C14:0), which is considered to have the most harmful cardiovascular effects [28]. TI indicates a risk of blood clotting.…”

Section: Egg Lipid Indexesmentioning

confidence: 99%

n-3 PUFA Enriched Eggs as a Source of Valuable Bioactive Substances

Radanović,

Kralik,

Drenjančević

et al. 2023

Foods

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This research elaborates the process of enriching table eggs with n-3 polyunsaturated fatty acids (n-3 PUFA) and presents the effect of such enriched eggs on human health. The experiment was performed on 480 TETRA SL laying hens divided into three groups. Feeding mixtures contained 5% of oils (K = soybean oil, P1 = 3.5% linseed oil + 1.5% fish oil, P2 = 3% linseed oil + 2% fish oil). Referring to the content of α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), eggs of P1 and P2 groups were significantly richer in n-3 PUFA than eggs of the control group (p = 0.001). Atherogenic (AI), thrombogenic (TI), and hypo/hypercholesterolemic (HHI) indexes of egg yolks were more favourable in enriched eggs than in conventional eggs. Fatty acid profiles in the blood of examinees that consumed conventional and enriched eggs (treatments K and P1, respectively) differed significantly in total saturated fatty acids (ΣSFA) (p = 0.041) and in the content of ALA (p = 0.010). The consumption of n-3 PUFA-enriched eggs lowered the Σn-6 PUFA/Σn-3 PUFA ratio in the examinees’ blood serum (27%) and had a favourable effect on some blood biochemical indicators. This research confirmed the assumption that the use of a combination of fish and linseed oil in mixtures for laying hens in an amount of up to 5% will increase the content of omega-3 in table eggs, but it was not confirmed that the consumption of these eggs in a short period of time (21 days) has a positive effect on human health.

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“…The IMF content affects taste, softness, juiciness, visual and nutritional properties (e.g. fatty acid composition) of meat (Higgs, 2002). Fatty acids (FA) in IMF and other fat depots, can originated from de novo synthesis by pig itself and/or direct intake and incorporation of FA from diet (Vernon and Flint, 1988).…”

Section: Introductionmentioning

confidence: 99%

Relationship between intramuscular fat content and fatty acid composition of pork

Pećina¹,

Luković²,

Škorput³

et al. 2018

j. cent. eur. agric.

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This study aimed to determine the relationship between intramuscular fat (IMF) content and fatty acid (FA) composition of pork. The IMF content and the FA composition were determined in the samples (n = 30) of muscle tissue (m. longissimus dorsi) taken from the pig carcasses from the intensive pork production system in Republic of Croatia. The fat content was analysed by standard ISO method, while FA composition was determined by liquid gas chromatography using the in situ transesterification method. Results revealed the significant positive correlations and regressions of monounsaturated FA (MUFA) on IMF content, while reverse relationship existed between IMF and the most of the polyunsaturated FA (PUFA). Although there was a significant relation between the IMF content and the majority of individual saturated FA (SFA), the effect of IMF content on the proportion of total SFA in pork was not clear. This can be explained by the existence of significant correlations and regressions but with an opposite directions for major SFA-s, which shares in IMF were simultaneously increasing (e.g. 16:0) and decreasing (e.g. 18:0) with an increase in IMF content.

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The nutritional quality of meat

Cited by 5 publications

References 0 publications

Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets

Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets

n-3 PUFA Enriched Eggs as a Source of Valuable Bioactive Substances

Relationship between intramuscular fat content and fatty acid composition of pork

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