Composition chimique et intérêt nutritionnel de la viande de bœuf à partir de l’analyse des données INRA 2007 pour le Centre d’Informations des Viandes
Year: 2011
Type: dissertation
Abstract: It is essential to have reliable and representative nutritional values of meat consumed in France generally. The CIV has assigned to INRA Theix the establishment of a strict protocol and the analysis of the nutritional composition of meat and offal from ruminants (beef, veal, lamb). The results for beef show that bovine breed has no effect on the nutrient content of the muscles. On the other side, the metabolic type of muscle fibers is an important factor of variation in levels of iron, selenium, vitamin B12 for beef. The muscles provide an average of 6% fat. But we must take into account the highly variable levels of lipids according to the animal and also the location of the muscle in the carcass. In addition, the breed may affect the amount of fat surrounding the muscles in the composite pieces. This fat can be easily cut and left on a plate which will greatly reduce the intake of fat and saturated fatty acids. Beef is a food capable of covering a very important part of our nutritional needs of proteins, iron, zinc, vitamin B12 and also long chain polyunsaturated fatty acids thanks to its high content in docosapentaenoic acid (DPA).
Source: HAL
Author: Carole Sadaka
Institution: Conservatoire National des Arts et Métiers
Language: French
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W29363562