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
Hauptverfasser:	Wójciak, Karolina M., Halagarda, Michał, Sascha Rohn, Kęska, Paulina, Latoch, Agnieszka, Stadnik, Joanna
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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