Summary
This study provides a detailed compositional and quality analysis of two underutilised beef variety meats — tongue and heart — characterising their fatty acid profiles, physicochemical properties, and protein patterns alongside sensory evaluation. The nutritional quality indices reported offer a basis for assessing the cardiovascular-related dietary implications of consuming these cuts. The findings contribute to the broader evidence base on the nutritive value of organ meats, which are often overlooked in food composition databases.
UK applicability
Conducted in an Egyptian context, the compositional findings are broadly transferable to UK variety meat composition, though differences in cattle breed, feed system, and slaughter age may affect fatty acid profiles. The data may be relevant to UK food composition databases and to growing consumer and policy interest in nose-to-tail eating and food waste reduction.
Key measures
Proximate composition; fatty acid profile (% of total fatty acids); nutritional quality indices (atherogenicity index, thrombogenicity index, hypocholesterolaemic/hypercholesterolaemic ratio); sensory scores; SDS-PAGE electrophoretic banding patterns; surface microstructure (topography)
Outcomes reported
The study characterised the physicochemical properties, fatty acid composition, nutritional quality indices, sensory attributes, surface topography, and protein electrophoretic patterns of beef tongue and heart. It likely compared these two variety meats to assess their nutritional value and suitability for human consumption.
Topic tags
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