Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method
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- 作者：Gheorghe Valentin Goran ; 1 ; gvgoran@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Liliana Tudoreanu1 ; liliana_tudoreanu223@hotmail.co.uk" class="auth_mail" title="E-mail the corresponding author ; Elena Rotaru elenrotaru@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Victor Crivineanu vcrivineanu@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Aluminum (PubChem CID ; 5359268) ; Calcium (PubChem CID ; 271) ; Copper (PubChem CID ; 23978) ; Iron (PubChem CID ; 23925) ; Potassium (PubChem CID ; 5462222) ; Lithium (PubChem CID ; 28486) ; Manganese (PubChem CID ; 23930) ; Sodium (PubChem CID ; 923) ; Strontium (PubChem CID ; 5359327) ; Zinc (PubChem CID ; 23994)
- 刊名：Meat Science
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：118
- 期：Complete
- 页码：117-121
- 全文大小：229 K
文摘
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Different thermal transfer cooking types influence the chemical composition of beef and pork.
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Thermal preparation increases meat minerals concentrations compared to raw meat.
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The highest mineral concentration is registered in roasted beef and pork samples.
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The minerals concentrations in beef rib eye steak are significantly higher compared to pork loin.
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Recommendation for choosing the most effective meat cooking method to maintain or improve its nutritional quality.