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Variability in the contents of pork meat nutrients and how it may affect food composition databases

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Variability in the contents of pork meat nutrients and how it may affect food composition databases

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dc.contributor.author Reig Riera, Mª Milagro es_ES
dc.contributor.author Aristoy, M-Concepcion es_ES
dc.contributor.author Toldra, Fidel es_ES
dc.date.accessioned 2016-09-08T08:33:34Z
dc.date.available 2016-09-08T08:33:34Z
dc.date.issued 2013-10-01
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/69073
dc.description.abstract Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive compounds. But pork meat also contributes to the intake of fat, saturated fatty acids, cholesterol, and other substances that, in inappropriate amounts, may result in negative physiologically effects. However, there are relevant factors affecting the content of many of these substances and somehow such variability should be taken into consideration. So, genetics, age and even type of muscle have a relevant influence on the amount of fat and the contents in heme iron. Also the composition in fatty acids of triacylglycerols is very sensitive to the contents of cereals in the feed; for instance, polyunsaturated fatty acids may range from 10% to 22% in pork meat. The content of other nutrients, like vitamins E and A, are also depending on the type of feed. Some bioactive substances like coenzyme Q10, taurine, glutamine, creatine, creatinine, carnosine and anserine show a large dependence on the type of muscle. This manuscript describes the main factors affecting the composition of pork meat nutrients and how these changes may affect the general food composition databases. (C) 2012 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Grant AGL2010-16305 from the Spanish Ministry of Science and Innovation (Madrid, Spain) and FEDER Funds and collaboration of Vaquero Foundation for R+D on Pork Meat (Madrid, Spain) are acknowledged. Grant PROMETEO/2012/001 from Generalitat Valenciana (Spain) is also acknowldeged. Work prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Spanish Ministry of Science and Innovation (Madrid, Spain) AGL2010-16305 es_ES
dc.relation FEDER es_ES
dc.relation Generalitat Valenciana (Spain) PROMETEO/2012/001 es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Pork meat es_ES
dc.subject Meat nutrients es_ES
dc.subject Fat es_ES
dc.subject Fatty acids es_ES
dc.subject Vitamins es_ES
dc.subject Bioactive substances es_ES
dc.title Variability in the contents of pork meat nutrients and how it may affect food composition databases es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2012.11.085
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Reig Riera, MM.; Aristoy, M.; Toldra, F. (2013). Variability in the contents of pork meat nutrients and how it may affect food composition databases. Food Chemistry. 140(3):478-482. doi:10.1016/j.foodchem.2012.11.085 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodchem.2012.11.085 es_ES
dc.description.upvformatpinicio 478 es_ES
dc.description.upvformatpfin 482 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 140 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 242828 es_ES


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