Nutrition Qualities of Different Cuts of Beef Meat Consumed in Nigeria

  • SF Amakiri

Abstract

Various body organs and meat cuts of cattle consumed in Nigeria as sources of animal protein were analysed for their total protein, ash, total lipids, total and ester cholesterol levels and digestibility.

Total protein was significantly higher in the liver and muscles (skeletal and cardiac) than in the skin, kidney, lung and ligament. Ash content was higher in the muscle, skin, and lung than in the kidney, liver, heart, spleen and ligament. Their total lipid content also varied for different cuts, as was the total and ester cholesterol levels. The in vitro digestibility study with pepsin showed that the liver, heart, kidney, spleen and the skeletal muscle were significantly more digestible than the lung, skin and ligament.

Published
2015-11-12
Section
Articles

eISSN: 0331-2062