The main chemical composition parameters of pork review /
The main aim of the study was to gather information on the chemical composition of the meat of pig, the pork. Data of several authors were summarized. The data of protein, the total fat, the SFA, MUFA and PUFA content were collected and also those minerals which have great importance on human alimen...
Elmentve itt :
| Szerzők: | |
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2012
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| Sorozat: | Review on agriculture and rural development
1 No. 2 |
| Kulcsszavak: | Élelmiszerkémia - hús, Sertés |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/30341 |
| Tartalmi kivonat: | The main aim of the study was to gather information on the chemical composition of the meat of pig, the pork. Data of several authors were summarized. The data of protein, the total fat, the SFA, MUFA and PUFA content were collected and also those minerals which have great importance on human alimentation. The level of total protein content of pig meat seems very stabile (19-24%) and hardly depend on the genetical background and the environment of the animals. The total fat content was between 1-15%. The results in fatty acid composition showed the following: among the saturated fatty acids the palmitic acid had the highest rate (21-25%) and the ratio of eicosanoic acid was less than 1%. Among monounsaturated fatty acids the palmitoleic acid level was remarkable high. The rate of linolic acid was outstanding in polyunsaturated fatty acids. Among the studied elements (Ca, P, Mg, Fe, I, Se, Mn, Cu, Zn) the iron can have a special role, because it is an important trait of the iron in the meat, that greater amount of it (15-35%) is utilized during the absorption, while only 1-5% of the iron content of the foods is made up of plants. |
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| Terjedelem/Fizikai jellemzők: | 534-540 |
| ISSN: | 2063-4803 |