Abstract
The iron, heme iron, zinc, thiamin, riboflavin, and α-tocopherol contents of different meat cuts (muscle tissue) of pork, beef, veal, and chicken, available at the retail level, were analyzed. The highest coefficients of variation were calculated for α-tocopherol (CVs: 35–60%) and the lowest for riboflavin (CVs: 13–20%) and zinc (CVs: 7–18%). The coefficients of variation for veal iron and heme iron contents were relatively high compared to those of the other meat cuts and may be a result of different calf feeding regimes. In conclusion, the coefficients of variation are higher for those nutrients in meat, which are affected by the feed composition, than for those which are mainly genetically determined.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.