The most consumed beef cuts in Brazil: Prices versus metabolic profile

Autor(es)

Silva, Andressa Kuhnen ; Oliveira, Gerlon De Almeida Ribeiro ; Castro, Alex ; Prado, Cristiano Sales ; Liao, Luciano Morais

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Composition and Analysis; v. 115, p. 10-pg., 2023-01-01.

Resumo

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)

• Processo FAPESP: 20/13939-7 - Análise metabolômica por ressonância magnética nuclear (RMN) e espectrometria de massas (LC-MS) de amostras sanguíneas de indivíduos submetidos à reabilitação cardiorrespiratória.
• Beneficiário: Alex Castro
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado