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dc.contributor.authorRibas-Agustí, Agustí
dc.contributor.authorDíaz, Isabel
dc.contributor.authorSárraga, Carmen
dc.contributor.authorGarcía-Regueiro, Jose A.
dc.contributor.authorCastellari, Massimo
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-06-05T12:43:41Z
dc.date.available2020-02-20T23:01:36Z
dc.date.issued2019-02-20
dc.identifier.citationRibas‐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.issn0022-5142ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/413
dc.description.abstractBACKGROUND: 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.extent29ca
dc.language.isoengca
dc.publisherWileyca
dc.relation.ispartofJournal of the Science of Food and Agricultureca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleNutritional properties of organic and conventional beef meat at retailca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMICINN/Programa Nacional de Proyectos de Investigación Fundamental/CSD2007-00016/ES/Productos Cárnicos para el siglo XXI: Seguros, Nutritivos y Saludables/CARNISENUSAca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1002/jsfa.9652ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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