Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study.

Clicks: 220
ID: 34276
2019
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Abstract
In 2006, the European Commission approved nutrition and health claim regulations of foods to stimulate healthier choices. To document how commercial, minced beef meat complied with regulations, meat samples from 72 carcasses were analysed. These samples were a source of niacin (B3), pyridoxine (B6), phosphorus and iron (cow meat only), and a rich source of protein, monounsaturated fat, vitamin B12 and zinc. A potential exists for establishing beef meat as a source of vitamin K, iron and selenium. The meat's nutrient relevance for young women when ingesting 150 g of raw beef mince/day was estimated. Increased levels of riboflavin (B2), pantothenic acid (B5), iron and selenium beyond presently observed, would better support this group's recommended nutrient intake. If the bioactivity of 25-OH-vitamin D3 could be used in calculations, vitamin D3 in the minced meat would add positively to the intake of vitamin D3 that was 49% of the recommended intake.
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egelandsdal2019identifyingmeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Egelandsdal, Bjørg;Oostindjer, Marije;Hovland, Ellen-Margrethe;Okholm, Bolette;Saarem, Kristin;Bjerke, Frøydis;Ruud, Lene;Grabež, Vladana;Haug, Anna;
Journal Meat science
Year 2019
DOI
S0309-1740(18)30995-1
URL
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