Nutritional properties of organic and conventional beef meat at retail
Visualitza/Obre
Autor/a
Díaz, Isabel
Sárraga, Carmen
García-Regueiro, Jose A.
Data de publicació
2019-02-20ISSN
0022-5142
Resum
BACKGROUND: Consumers perceive that organic meat has superior nutritional properties compared to conventional meat,although the available evidence from commercial samples is very scarce. The present study compared the nutritional composi-tion of organic and conventional beef meat sold at retail, including, for the first time, the bioactive compounds coenzyme Q10,carnosine, anserine, creatine and taurine. Sampling comprised two muscles: longissimus thoracis and supraspinatus.RESULTS: Organic beef had 17% less cholesterol, 32% less fat, 16% less fatty acids, 24% less monounsaturated fatty acids,170% more휶-linolenic acid, 24% more휶-tocopherol, 53% more휷-carotene, 34% more coenzyme Q10and 72% more taurinethan conventional beef. Differences between organic and conventional samples were clearly dependent on the muscle becauselongissimus thoracis and supraspinatus showed different patterns of compound accumulation.CONCLUSION: To our knowledge, a higher amount of bioactive compounds in organic beef meat is reported for the first timein the present study. Retail organic beef had a higher nutritional value than retail conventional beef, which resulted frombetter-balanced lipid and bioactive compound contents.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
29
Publicat per
Wiley
Publicat a
Journal of the Science of Food and Agriculture
Citació
Ribas‐Agustí, Albert, Isabel Díaz, Carmen Sárraga, Jose A García‐Regueiro, and Massimo Castellari. 2019. "Nutritional Properties Of Organic And Conventional Beef Meat At Retail". Journal Of The Science Of Food And Agriculture. Wiley. doi:10.1002/jsfa.9652.
Número de l'acord de la subvenció
MICINN/Programa Nacional de Proyectos de Investigación Fundamental/CSD2007-00016/ES/Productos Cárnicos para el siglo XXI: Seguros, Nutritivos y Saludables/CARNISENUSA
Programa
Funcionalitat i Seguretat Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
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