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Selected Nutrients in Ground and Mechanically Separated Veal
Author(s) -
YOUNG LOUIS L.,
SEARCY G. K.,
BLANKENSHIP L. C.,
SALINSKY J.,
HAMM DOUGLAS
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb03547.x
Subject(s) - hypoxanthine , nucleic acid , chemistry , xanthine , purine metabolism , purine , hyperuricemia , guanine , moisture , food science , rna , biochemistry , nutrient , cholesterol , dna , uric acid , nucleotide , organic chemistry , gene , enzyme
Paired samples of ground veal (GV) and mechanically separated veal (MSV) were analyzed for moisture, protein, crude fat, ash, cholesterol, purine bases and nucleic acids. The MSV product was lower than the GV in protein and hypoxanthine and higher in crude fat, ash, cholesterol, adenine and guanine, DNA and total nucleic acids than the ground product. There were no differences between the products in moisture, xanthine, RNA or total purines. The data are limited but indicate that until more data are available, care should be exercised in using high levels of this product in formulations to be consumed by people with a tendency to hyperuricemia or hypercholesterolemia.