Selected nutrients determining the quality of different cuts of organic and conventional pork
Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators...
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| Veröffentlicht in: | European food research & technology 2021-06, Vol.247 (6), p.1389-1400 |
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| creator | Wójciak, Karolina M. Halagarda, Michał Sascha Rohn Kęska, Paulina Latoch, Agnieszka Stadnik, Joanna |
| description | Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin. |
| doi_str_mv | 10.1007/s00217-021-03716-y |
| format | Article |
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The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-021-03716-y</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Analytical Chemistry ; Biotechnology ; Calcium ; Chemistry ; Chemistry and Materials Science ; Cholesterol ; Copper ; Fatty acids ; Food Science ; Forestry ; Ham ; Iron ; Magnesium ; Meat ; Meat products ; Minerals ; Nutrients ; Nutritive value ; Original Paper ; Polyunsaturated fatty acids ; Pork ; Potassium ; Shoulder ; Tocopherol ; Trace elements ; Trace elements (nutrients) ; Vitamin E ; Zinc</subject><ispartof>European food research & technology, 2021-06, Vol.247 (6), p.1389-1400</ispartof><rights>The Author(s) 2021</rights><rights>The Author(s) 2021. 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The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.</description><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Biotechnology</subject><subject>Calcium</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Cholesterol</subject><subject>Copper</subject><subject>Fatty acids</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Ham</subject><subject>Iron</subject><subject>Magnesium</subject><subject>Meat</subject><subject>Meat products</subject><subject>Minerals</subject><subject>Nutrients</subject><subject>Nutritive value</subject><subject>Original Paper</subject><subject>Polyunsaturated fatty acids</subject><subject>Pork</subject><subject>Potassium</subject><subject>Shoulder</subject><subject>Tocopherol</subject><subject>Trace elements</subject><subject>Trace elements (nutrients)</subject><subject>Vitamin 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nutrients determining the quality of different cuts of organic and conventional pork</title><author>Wójciak, Karolina M. ; Halagarda, Michał ; Sascha Rohn ; Kęska, Paulina ; Latoch, Agnieszka ; Stadnik, Joanna</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c363t-ec652cf81613c7d7f73b2ce2a0e7b89557506e170cf29c08c8f39b4f5bc77ba93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Biotechnology</topic><topic>Calcium</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Cholesterol</topic><topic>Copper</topic><topic>Fatty acids</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Ham</topic><topic>Iron</topic><topic>Magnesium</topic><topic>Meat</topic><topic>Meat products</topic><topic>Minerals</topic><topic>Nutrients</topic><topic>Nutritive value</topic><topic>Original 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Joanna</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Selected nutrients determining the quality of different cuts of organic and conventional pork</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2021-06-01</date><risdate>2021</risdate><volume>247</volume><issue>6</issue><spage>1389</spage><epage>1400</epage><pages>1389-1400</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. 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| subjects | Agriculture Analytical Chemistry Biotechnology Calcium Chemistry Chemistry and Materials Science Cholesterol Copper Fatty acids Food Science Forestry Ham Iron Magnesium Meat Meat products Minerals Nutrients Nutritive value Original Paper Polyunsaturated fatty acids Pork Potassium Shoulder Tocopherol Trace elements Trace elements (nutrients) Vitamin E Zinc |
| title | Selected nutrients determining the quality of different cuts of organic and conventional pork |
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