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Nutritional properties of organic and conventional beef meat at retail
dc.contributor.author | Ribas-Agustí, Albert | |
dc.contributor.author | Díaz, Isabel | |
dc.contributor.author | Sárraga, Carmen | |
dc.contributor.author | García-Regueiro, Jose A. | |
dc.contributor.author | Castellari, Massimo | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2019-06-05T12:43:41Z | |
dc.date.available | 2020-02-20T23:01:36Z | |
dc.date.issued | 2019-02-20 | |
dc.identifier.citation | 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. | ca |
dc.identifier.issn | 0022-5142 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/413 | |
dc.description.abstract | 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. | ca |
dc.format.extent | 29 | ca |
dc.language.iso | eng | ca |
dc.publisher | Wiley | ca |
dc.relation.ispartof | Journal of the Science of Food and Agriculture | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Nutritional properties of organic and conventional beef meat at retail | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | MICINN/Programa Nacional de Proyectos de Investigación Fundamental/CSD2007-00016/ES/Productos Cárnicos para el siglo XXI: Seguros, Nutritivos y Saludables/CARNISENUSA | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1002/jsfa.9652 | ca |
dc.contributor.group | Funcionalitat i Seguretat Alimentària | ca |
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