Panelada |
68.5-70.1 |
314.4-323.8 |
75.0-87.2 |
Our study |
Chest/bovine |
12.5-15.9 |
153.0-207.0 |
44.6-49.8 |
(Gerber et al., 2009Gerber, N., Scheeder, M. R. L., & Wenk, C. (2009). The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Science, 81(1), 148-154. http://dx.doi.org/10.1016/j.meatsci.2008.07.012. PMid:22063975. http://dx.doi.org/10.1016/j.meatsci.2008...
) |
Loin/bovine |
18.5-22.7 |
940-1120 |
137.2-157.2 |
(Camargo et al., 2008Camargo, A. M., Rodrigues, V. C., Ramos, K. C. B. T., Oliveira, É. C. D., & Medeiros, L. F. D. (2008). Composição mineral da carne de bovinos de diferentes grupos genéticos com idades distintas. Revista Brasileira de Saúde e Produção Animal, 9(3), 578-584.) |
Beef/bovine |
17.9-18.1 |
164.8-205.2 |
34.4- 35.6 |
(Mohammed et al., 2020Mohammed, H. H. H., Jin, G., Ma, M., Khalifa, I., Shukat, R., Elkhedir, A. E., Zeng, Q., & Noman, A. E. (2020). Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken. Lebensmittel-Wissenschaft + Technologie, 118, 108714. http://dx.doi.org/10.1016/j.lwt.2019.108714. http://dx.doi.org/10.1016/j.lwt.2019.108...
) |
Rib/bovine |
14.1-18.1 |
161.0-199 |
39.3-53.7 |
(Gerber et al., 2009Gerber, N., Scheeder, M. R. L., & Wenk, C. (2009). The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Science, 81(1), 148-154. http://dx.doi.org/10.1016/j.meatsci.2008.07.012. PMid:22063975. http://dx.doi.org/10.1016/j.meatsci.2008...
) |
Filet/bovine |
22.7-24.7 |
- |
38.1-40.1 |
(Lombardi-Boccia et al., 2005Lombardi-Boccia, G., Lanzi, S., & Aguzzi, A. (2005). Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, 18(1), 39-46. http://dx.doi.org/10.1016/j.jfca.2003.10.007. http://dx.doi.org/10.1016/j.jfca.2003.10...
) |
Thick flank/bovine |
16.0-20.0 |
- |
40.9-44.9 |
(Lombardi-Boccia et al., 2005Lombardi-Boccia, G., Lanzi, S., & Aguzzi, A. (2005). Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, 18(1), 39-46. http://dx.doi.org/10.1016/j.jfca.2003.10.007. http://dx.doi.org/10.1016/j.jfca.2003.10...
) |
Shank/pork |
20-22 |
930-936 |
44-46 |
(Menezes et al., 2018Menezes, E. A., Oliveira, A. F., França, C. J., Souza, G. B., & Nogueira, A. R. A. (2018). Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing. Food Chemistry, 240, 75-83. http://dx.doi.org/10.1016/j.foodchem.2017.07.090. PMid:28946338. http://dx.doi.org/10.1016/j.foodchem.201...
) |
Loin/Pork |
1.2-7.2 |
38.9-42.1 |
0.96-1.1 |
(Goran et al., 2016Goran, G. V., Tudoreanu, L., Rotaru, E., & Crivineanu, V. (2016). Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method. Meat Science, 118, 117-121. http://dx.doi.org/10.1016/j.meatsci.2016.03.031. PMid:27088876. http://dx.doi.org/10.1016/j.meatsci.2016...
) |
Belly/pork |
7.3-9.3 |
198.8-201.2 |
25.1-32.7 |
(Gerber et al., 2009Gerber, N., Scheeder, M. R. L., & Wenk, C. (2009). The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Science, 81(1), 148-154. http://dx.doi.org/10.1016/j.meatsci.2008.07.012. PMid:22063975. http://dx.doi.org/10.1016/j.meatsci.2008...
) |
Chest/chicken |
- |
173.6-246.4 |
5.85-8.43 |
(Djinovic-Stojanovic et al., 2017Djinovic-Stojanovic, J. M., Nikolic, D. M., Vranic, D. V., Babic, J. A., Milijasevic, M. P., Pezo, L. L., & Jankovic, S. D. (2017). Zinc and magnesium in different types of meat and meat products from the Serbian market. Journal of Food Composition and Analysis, 59, 50-54. http://dx.doi.org/10.1016/j.jfca.2017.02.009. http://dx.doi.org/10.1016/j.jfca.2017.02...
) |
Muscle/emu |
26.1-37.9 |
151.0-153.0 |
12.2-13.4 |
(Ramos et al., 2009Ramos, A., Cabrera, M. C., Del Puerto, M., & Saadoun, A. (2009). Minerals, haem and non-haem iron contents of rhea meat. Meat Science, 81(1), 116-119. http://dx.doi.org/10.1016/j.meatsci.2008.07.005. PMid:22063970. http://dx.doi.org/10.1016/j.meatsci.2008...
) |
Rib/veal |
3.8-7.6 |
177.0-223.0 |
27.0-34.2 |
(Gerber et al., 2009Gerber, N., Scheeder, M. R. L., & Wenk, C. (2009). The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Science, 81(1), 148-154. http://dx.doi.org/10.1016/j.meatsci.2008.07.012. PMid:22063975. http://dx.doi.org/10.1016/j.meatsci.2008...
) |
Breast/veal |
3.7-6.5 |
187.0-193.0 |
23.0-26.2 |
(Gerber et al., 2009Gerber, N., Scheeder, M. R. L., & Wenk, C. (2009). The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Science, 81(1), 148-154. http://dx.doi.org/10.1016/j.meatsci.2008.07.012. PMid:22063975. http://dx.doi.org/10.1016/j.meatsci.2008...
) |
Filet/veal |
11.0-13.0 |
- |
47.1-53.1 |
(Lombardi-Boccia et al., 2005Lombardi-Boccia, G., Lanzi, S., & Aguzzi, A. (2005). Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, 18(1), 39-46. http://dx.doi.org/10.1016/j.jfca.2003.10.007. http://dx.doi.org/10.1016/j.jfca.2003.10...
) |
Meat/fish |
- |
- |
2.45-9.8 |
(Bilandžić et al., 2014Bilandžić, N., Sedak, M., Ðokić, M., Varenina, I., Kolanović, B. S., Božić, Ð., Brstilo, M., & Šimić, B. (2014). Determination of zinc concentrations in foods of animal origin, fish and shellfish from Croatia and assessment of their contribution to dietary intake. Journal of Food Composition and Analysis, 35(2), 61-66. http://dx.doi.org/10.1016/j.jfca.2014.04.006. http://dx.doi.org/10.1016/j.jfca.2014.04...
) |
Seabass/ fish |
2.3-2.6 |
- |
3.7-3.9 |
(Marengo et al., 2018Marengo, M., Durieux, E. D. H., Ternengo, S., Lejeune, P., Degrange, E., Pasqualini, V., & Gobert, S. (2018). Comparison of elemental composition in two wild and cultured marine fish and potential risks to human health. Ecotoxicology and Environmental Safety, 158, 204-212. http://dx.doi.org/10.1016/j.ecoenv.2018.04.034. PMid:29704791. http://dx.doi.org/10.1016/j.ecoenv.2018....
) |