Relationship between the essential and toxic element concentrations and the proximate composition of different commercial and internal cuts of young beef

Title: Relationship between the essential and toxic element concentrations and the proximate composition of different commercial and internal cuts of young beef
Authors: Pereira, VictorLópez-Alonso, MartaMiranda, MartaBenedito, José LuisGarcía-Vaquero, Marco
Permanent link: http://hdl.handle.net/10197/12488
Date: 10-Apr-2017
Online since: 2021-09-23T10:43:32Z
Abstract: This paper seeks to evaluate the relationship between the trace element concentrations and the proximate composition of different cuts of young beef to provide helpful information to consumers in the selection of meat that could fit different nutritional requirements. Ten commercially cuts of young beef (rib boneless entrecote, tenderloin, eye round, thick flank, tail of rump, chuck tender, shin, upper chuck, flank and brisket) together with two internal muscles (diaphragm and cardiac muscle) from ten male Galician blonde calves aged approximately 9 months at slaughter and a carcass weight of 242 ± 2 kg were analyzed. A strong negative association between the main essential trace elements (Co, Cu, Fe, Mn and Se) and the protein concentration of the muscles was found, which could be related to the variable predominance of slow- or fast-twitch fibers in the different muscles. Since trace mineral concentrations in muscle are partly genetically determined and related to palatability traits, understanding the relationships between the trace element concentrations and the proximate composition could be a valuable tool for selective breeding of beef to improve the nutritional value of meat.
Funding Details: Xunta de Galicia
The Barrié Foundation
Type of material: Journal Article
Publisher: Springer
Journal: European Food Research and Technology
Volume: 243
Issue: 10
Start page: 1869
End page: 1873
Copyright (published version): 2017 Springer
Keywords: CattleCarcassVealBeefProximate compositionEssential and toxic metalsMuscle fibre characteristicsMeat qualityPalatability traitsLongissimus muscleAngus cattle
DOI: 10.1007/s00217-017-2888-0
Language: en
Status of Item: Peer reviewed
ISSN: 1438-2377
This item is made available under a Creative Commons License: https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Appears in Collections:Agriculture and Food Science Research Collection
Veterinary Medicine Research Collection

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