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Nutrient content of South African C2 beef offal

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Nutrient content of South African C2 beef offal

Content Provider	Springer Nature Link
Author	Heerden, Salomina M. Morey, Liesl
Copyright Year	2014
Abstract	The aim of this study was to determine a selected group of nutrients in raw and cooked C-age, fat code 2, bovine offal and to evaluate it as a potential source of nutrients such as protein and iron. Samples of the different raw and cooked C-age, fat code 2 bovine offal parts were analysed by accredited laboratories. Cooking affected mainly the nutrients such as moisture, protein, fat, ash and energy as well as the micronutrient values, which were higher in the cooked offal cuts. Some cuts of offal (heart, lungs and spleen) are as lean as or leaner than chicken meat. The biggest difference could be attributed to the difference in fat content between the cuts, for example, the tongue is very high in fat with 23.30 g/100 g and therefore has the highest kJ (1,157 kJ) content of the six cuts of offal. The spleen had the highest iron content of 36.6 mg/100 g. Significantly lower fat contents were observed in the lungs (2.53 g/100 g), heart (6.7 g/100 g) and the spleen (3.20 g/100 g) cuts when compare to the values in the 1999 version of the South African Medical Research Council’s Food Composition Tables. The heart, intestine and spleen are also an important source of iron and compare favourable to beef. The heart also contained the highest zinc content of all the cuts. Offal containing primary food components which have high potential in human nutrition such as high protein content and can therefore is recommended as a good low cost nutritious product.
Starting Page	249
Ending Page	258
Page Count	10
File Format	PDF
ISSN	21934126
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume Number	8
Issue Number	3
e-ISSN	21934134
Language	English
Publisher	Springer US
Publisher Date	2014-07-29
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Nutrient composition South African offal Cooked Raw Food Science Chemistry/Food Science Engineering
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science

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