Abstract
The nutritional profile and textural properties of Subei lamp from Gansu province, as an emerging area of high-quality lamp meat production area in northwest of China, were evaluated. Protein, lipid, amino acid, mineral content, vitamin content as well as texture character of nine different cuts from Subei lamp were determined. Significant difference was found in most nutrition components and textural traits. The protein content ranged from 7.71 to 29.50 g/100g. The lipid content ranged from 2.18 to 11.95 g/100g. Total amino acid content varied from 13.10 to 19.45 g/100g, and content of l-carnitine was between 851.48 to 2019.91 mg/kg. The K and Fe content ranged from 2797.50 to 3783.00 mg/kg and 10.73 to 20.44 mg/kg, respectively. The vitamin B2 content varied from 0.177 to 0.438 mg/100g; vitamin E content ranged from 0.201 to 0.438 mg/100g. The scope of vitamin B3 content was between 5.746 to 8.560 mg/100g, and Subei lamp was also a dietary source of folic acid, which ranged from 2.820 to 6.852 ug/100g. Short loin chop was considered as a high-quality lamp meat, as it was high in protein, vitamin E and low in lipid. Subei lamp considered are significant sources of Fe, Zn and K. Variations in nutritional profiles observed in various cuts of lamp can help the dietary assessment, and also the product’s nutritional labelling.
Highlights
Lamp is one of the most popular red meats in the global market, which is estimated to be produced at around 14.326 million tons in 2015
Changes in nutrient composition that habitually occur in commercial lamp meat products in the course of different cuts need to be considered for purposes of production systems control, consumer safety, nutritional information, labelling, official regulations or quality of food composition databases
Significant difference was found in proximate analysis among different cuts of Subei lamp meat
Summary
Lamp is one of the most popular red meats in the global market, which is estimated to be produced at around 14.326 million tons in 2015. Consumer attitudes to meat are influenced by a number of factors (price, availability, culture, etc.), in recent years information about nutrient composition (labelling) has become increasingly important, especially for health conscious consumers. Changes in nutrient composition that habitually occur in commercial lamp meat products in the course of different cuts need to be considered for purposes of production systems control, consumer safety, nutritional information, labelling, official regulations or quality of food composition databases. Many research has been done in order to find the cause of variation of nutrients in lamp production. In the last few years there have been reports of changes in the nutritional composition of red meat as determined by various different factors [2, 3]. Research about the change of nutrition profile of lamp meat due to various cuts was still limited
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