𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Variability of Selected Vitamins and Trace Elements of Different Meat Cuts

✍ Scribed by Monika Leonhardt; Caspar Wenk

Book ID
102590591
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
78 KB
Volume
10
Category
Article
ISSN
0889-1575

No coin nor oath required. For personal study only.

✦ Synopsis

The iron, heme iron, zinc, thiamin, riboflavin, and a-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 a-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.

πŸ“œ SIMILAR VOLUMES

Interannual variability of some trace el
Interannual variability of some trace elements and surface aerosol
✍ R. P. Kane πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 911 KB

## Abstract After correcting for seasonal variations and long‐term (linear or quadratic) trends, the residual interannual anomalies (variations) of the trace elements and surface aerosol show periodicities in the Quasi‐biennial Oscillation (2–3 years) and 3–5 years range. Quasi‐biennial Oscillation