Nutritional characteristics and active components in liver from Wagyu×Qinchuan Cattle

Korean Journal for Food Science of Animal Resources

Volumn 34, Issue 2, 2014, Pages 214-220

  Li, Ru Ren ^a   Yu, Qun Li ^a   Han, Ling ^a   Cao, Hui ^b  

^a GANSU AGRICULTURAL UNIVERSITY   (China)

^b Shaanxi Kingbull Company Limited   (China)

Author keywords

Active components; Liver; Nutritional characteristics; Wagyu Qinchuan cattle

Indexed keywords

BOS;

EID: 84937904580     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2014.34.2.214     Document Type: Article

References (35)

1. Alhomida, A. S., and Duhaiman, A. S., Al-Jafari, A. A., and Junaid, M. A. (1995) Determination of L-carnitine, acylcarnitine and total carnitine levels in plasma and tissues of camel (Camelus dromedarius). Comp. Biochem. Phys. B. 111, 441-445.
2. th Ed., Washington, DC, USA.
3. Black, J. R., and Ammerman, C. B., and Henry, P. R. (1985) Eect of high dietary manganese as manganese oxide or manganese carbonate in sheep. J. Food Sci. 60, 861-864.
4. Buettner, G. R. (1993) The pecking order of free radicals and antioxidants: Lipid peroxidation, alpha-tocopherol, and ascorbate. Arch. Biochem. Biophys. 300, 535-543.
5. Chan, T. M. and Exton, J. H. (1976) A rapid method for the determination of glycogen content and radioactivity in small quantities of tissue or isolated hepatocytes. Anal. Biochem. 71, 96-105.
6. Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., and Jiménez-Colmenero, F. (2010) Healthier lipid combination as functional ingredient in sensory and technological properties of low-fat frankfurters. Eur. J. Lipid Sci. Tech. 112, 859-870.
7. Demarquoy, J., Georges, B., Rigault, C., Royer, M., Clairet, A., and Soty, M. et al. (2004) Radioisotopic determination of L-carnitine content in foods commonly eaten in western countries. Food Chem. 86, 137-142.
8. Devatkal, S., and Mendiratta, S. K., Kondaiah, N., Sharma, M. C., and Anjaneyulu, A. S. R. (2004) Physicochemical, functional and microbiological quality of buffalo liver. Meat Sci. 68, 79-86.
9. DHSS. (1994) Report on Health and Social Subjects No. 46. Nutritional Aspects of Cardiovascular Disease. London.
10. Enser, M., and Hallett, K. G., Hewett, B., Fursey, G. A. J., Wood, J. D., and Harrington, G. (1998) The polyunsaturated fatty acid composition of beef and lamb. Meat sci. 49, 321-327.
11. Estévez, M., Ventanas, J., Cava, R., and Puolanne, E. (2005) Characterisation of a traditional Finnish liver sausage and dierent types of Spanish liver pâtés: A comparative study. Meat Sci. 71, 657-669.
12. Flagg, E. W., and Coates, R. J., Jones, D. P., Byers, T. E., and Greenberg, R. S., and Gridley, G. et al. (1994) Dietary glutathione intake and the risk of oral and pharyngeal cancer. Am. J. Epidemiol. 139, 453-465.
13. Galland, S., Le Borgne, F., Georges, B., and Demarquoy, J. (2000) Carnitine, cellular and molecular aspects. Recent Res. Dev. Lipids 5, 1-14.
14. Galland, S., Le Borgne, F., Guyonnet, D., Clouet, P., and Demarquoy, J. (1998) Purication and characterization of the rat liver gamma-butyrobetaine hydroxylase. Mol. Cell. Biochem. 178, 163-168.
15. Gill, C. O. and Delacy, K. M. (1982) Microbial spoilage of whole sheep livers. Appl. Environ. Microbiol. 43, 1262-1266.
16. Gorska, I., Szmanko, T., and Krasnowska, G. (1988) Preliminary physicochemical and histological characteristics of beef gullet tissue. Food Chem. 27, 131.
17. Gronberg, H. (2003) Prostate cancer epidemiology. Lancet 361, 859-864.
18. rd Ed., pp. 289-298. Kendall Hunt Publishing Co. Dubuque, USA.
19. Lawrie, R. A. (1981) Nutrient variability due to species and product. In: Meat in nutrition and health. (eds. K. R. Franklin and P. N. Davis), National Livestock and Meat Board, Chicago, USA.
20. th Ed., Woodhead Publishing Ltd, Cambridge, England.
21. th Ed., Woodhead Publishing Ltd, Cambridge, England.
22. López-López, I., Cofrades, S., Ruiz-Capillas, C., and Jiménez-Colmenero, F. (2009) Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Sci. 83, 255-262.
23. Mcafee, A. J., and Mcsorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M. W., Bonham, M. P., and Fearon, A. M. (2010) Red meat consumption: An overview of the risks and benets. Meat Sci. 84, 1-13.
24. Mustafa, F. A. (1988) Moisture, fat and cholesterol content of some raw, barbecued and cooked organ meats of beef and mutton. J. Food Sci. 53, 270-271.
25. Nuckles, R. O., and Smith, D. M., and Merkel, R. A. (1990) Meat by-product protein composition and functional properties in meat model systems. J. Food Sci. 53, 640-644.
26. Ono, K., and Berry, B. W., Johnson, H. K., Russek, E., Parker, C. F., and Cahill, V. R., and Althouse, P. G. (1984) Nutrient composition of lamb of two age groups. J. Food Sci. 49, 1233-1236.
27. Park, Y. W., and Kouassi, M. A., and Chin, K. B. (1991) Moisture, total fat and cholesterol in goat organ and muscle meat. J. Food Sci. 56, 1191-1193.
28. Rayman, M. P. (2000) The importance of selenium to human health. Lancet 356, 233-241.
29. Rigault, C., Mazué, F., Bernard, A., Demarquoy, J., and Le Borgne, F. (2008) Changes in L-carnitine content of sh and meat during domestic cooking. Meat Sci. 78, 331-335.
30. Rivera, J. A., and Sebranek, J. G., Rust, R. E., and Tabatabai, B. L. (2000) Composition and protein fractions of dierent meat byproducts used for pet food compared with mechanically separated chicken (MSC). Meat Sci. 55, 53-59.
31. Sedlak, F. and Lindsay, R. H. (1968) Estimation of total, protein-bound and nonprotein sulfhydryl groups in tissue with Ellman's reagent. Anal. Biochem. 25, 192-205.
32. Shelef, L. A. (1975) Microbial spoilage of fresh refrigerated beef liver. J. Appl. Bacteriol. 39, 273-280.
33. Ulbricht, T. L. V. and Southgate, D. A. T. (1991) Coronary heart-disease-7 dietary factors. Lancet 338, 985-992.
34. USDA. (1986) Composition of foods: Beef products raw, processed, prepared. Agriculture Handbook No. 8-13. Washington, DC, USA.
35. Watkinson, J. H. (1966) Fluorometric determination of selenium in biological material with 2, 3-diaminonaphthalene. Anal. Chem. 38, 92-97.