Summary
This research provides a detailed physicochemical and nutritional characterisation of two beef variety meats — tongue and heart — including assessment of fatty acid profiles, sensory quality, and protein structure via electrophoresis. The work evaluates multiple dimensions of nutritional quality and product characteristics to inform understanding of the compositional value of these underutilised cuts. Such detailed profiling of variety meats contributes evidence on the nutritional density and quality attributes of offal products within beef systems.
UK applicability
Findings on the nutritional profile and quality of beef variety meats are relevant to UK livestock production and food composition databases, supporting efforts to promote nutrient-dense beef products and reduce waste through utilisation of all carcass components. The work may inform food labelling and nutritional guidance in the UK context.
Key measures
Proximate composition; fatty acid profile (% of total fatty acids); nutritional quality indices (atherogenicity index, thrombogenicity index, hypocholesterolaemic/hypercholesterolaemic ratio); sensory evaluation; topographical/structural analysis; protein electrophoresis patterns
Outcomes reported
The study characterised the physicochemical properties, fatty acid profiles, nutritional quality indices, sensory attributes, topographical structure, and protein electrophoretic patterns of beef tongue and heart. Comparative analysis of these two variety meat cuts provided a comprehensive nutritional assessment.
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