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vol.35 número2EVALUACIÓN SENSORIAL DE PREPARACIONES ELABORADAS CON NUEVOS ALIMENTOS FUNCIONALES DESTINADOS AL ADULTO MAYOR índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

VALENZUELA V, Carolina et al. IRON, ZINC AND COPPER CONTENT OF COW MEAT. Rev. chil. nutr. [online]. 2008, vol.35, n.2, pp.139-146. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182008000200008.

Iron, zinc and copper contení of 33 bovine meat cuts (in accordance with Chilean standards) were measured from two cow specimens. We obtained triplícate samples of each basic cut of meat as wellfrom the principal organs. The samples underwent acid digestión and were read using AAS. The average quantities of Fe and Zn in the corresponding cuts from each canal of the two specimens did not exhibit significant differences and were significantly correlated (r=0.91, p<0.001 and r=0.68; p<0.001, respectively). The valúes obtainedfor copper from the two samples were not significantly correlated The Fe, Zn and Cu contení (mg/100 g) ofthe 33 cuts analyzed ranged from 1.02-3.42 mg Fe; 2.14-5.32 mg Zn; 0.06-0.19. Fe, Zn, and Cu concentrations in organs were respectively (mg/100 g): heart 3,23; 1,46 and 0,25; lung 5,70; 1,64 and 0,13; brain 0,94; 0,98 and 1,02; liver 6,04; 3,89 and 5,85; spleen 31,15; 2,61 and 0,09; and kidney 3,02; 1,53 and 0,28. We conclude that cow meat does not exhibit large fluctuations in iron contení in conirasi with zinc, which differs in contení depending on the cut Copper conieni in bovine meat is minimal. As for the organs, there are evident differences in mineral contení which are related io iheir functions.

Palabras clave : zinc; copper; bovine meat; chemical composition offoods.

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