期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：15
期号：SPL
页码：218-224
DOI：10.19026/ajfst.14.5898
出版社：MAXWELL Science Publication
摘要：This study aimed to evaluate the proximate composition, minerals and cholesterol content of cuts of Chicken Breast (CB), Longissimus Dorsi of Beef (LDB) and Longissimus Dorsi of Pork (LDP) to provide information that allows elucidating nutritional differences among these three meat cuts. The analysis was carried out for 150 samples, 50 per species, obtained from meat markets from Maracaibo (Venezuela). The highest concentration of lipids was found in CB (6.87 g/100 g fresh tissue), followed by LDP (4.76 g/100 g fresh tissue) and LDB (2.83 g/100 g fresh tissue). The same behaviour was found for moisture content, where CB, LDP and LDB had 75.05 g/100 g fresh tissue, 74.40 g/100 g fresh tissue and 73.29 g/100 g fresh tissue, respectively. On the other hand, the protein concentration in LDB (21.76 g/100 g fresh tissue) exceeded to LDP (20.94 g/100 g fresh tissue) and CB (20.50 g/100 g fresh tissue). The highest cholesterol content was observed in CB (73.42 mg/100 g), followed by LDB (70.22 mg/100 g) and LDP (65.42 mg/100 g). Iron (Fe) was lower in CB compared to LDB and LDP. LDP exceeded in calcium (Ca) content to LDB and CB. Species had an influence on the nutritional content of meat. The results of this research indicated that CB was not a recommendable option in low-fat dietary regimens due to its high content of total lipids and cholesterol; these results contrast with those obtained in LDP.
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