| Full text | |
| Author(s): |
Silva, Andressa Kuhnen
;
Oliveira, Gerlon De Almeida Ribeiro
;
Castro, Alex
;
Prado, Cristiano Sales
;
Liao, Luciano Morais
Total Authors: 5
|
| Document type: | Journal article |
| Source: | Journal of Food Composition and Analysis; v. 115, p. 10-pg., 2023-01-01. |
| Abstract | |
The metabolic profiles of the most consumed Brazilian beef cuts were assessed by H-1 HR-MAS NMR. The high- and low-preference cuts were compared in terms of chemical composition and prices in the Brazilian market. Top sirloin, strip loin, outside round, and top (inside) round cuts presented practically the same metabolic profiles despite being sold at different prices. This indicates that lower prices do not mean lower quality of bovine cuts with respect to their nutritional value. It is noteworthy that the chuck under blade, one of the least expensive meat cuts analysed, presented high concentrations of free amino acids, substances of important nutritional value. Chuck under blade and flank steak stood out from the rest in terms of their metabolic profiles as they had higher concentrations of several metabolites. The compounds that contributed the most to this differentiation were carnitine, methionine and alanine. (AU) | |
| FAPESP's process: | 20/13939-7 - Metabolomic analysis by Nuclear Magnetic Resonance (NMR) and mass spectrometry (LC-MS) of blood samples from individuals submitted to cardiorespiratory rehabilitation. |
| Grantee: | Alex Castro |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |