Nutritional properties of organic and conventional beef meat at retail
García-Regueiro, Jose A.
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.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Journal of the Science of Food and Agriculture
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.
Grant agreement number
MICINN/Programa Nacional de Proyectos de Investigación Fundamental/CSD2007-00016/ES/Productos Cárnicos para el siglo XXI: Seguros, Nutritivos y Saludables/CARNISENUSA
Funcionalitat i Seguretat Alimentària
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- ARTICLES CIENTÍFICS 
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