Contents and Retention of Nutrients in Extra Lean, Lean and Regular Ground Beef
Contents and Retention of Nutrients in Extra Lean, Lean and Regular Ground Beef
复制标题
特瘦牛肉、瘦牛肉和普通碎牛肉的营养成分含量和保留率
DOI：
10.1111/j.1365-2621.1985.tb13776.x
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发表时间：
1985
影响因子：
3.9
通讯作者：
E. Paroczay
中科院分区：
文献类型：
--
作者：
K. Ono;B. W. Berry;E. Paroczay
Contents and retention of nutrients in raw and cooked (broiled, roasted and grilled to medium-well stage) ground beef patties were established. Fat levels of the raw patties were 18.4, 21.5, and 27.0%. Cooking yields were slightly lower and energy contents were higher for patties containing 27.0% fat than 18.4 or 21.5%. Total lipids, energy content, thiamin and pantothenic acid were the least retained nutrients while zinc was the highest. Generally, retentions after broiling or grilling were the same but were higher than after roasting. The polyunsaturated to saturated fatty acid ratios (P/S) rose slightly after cooking. For most nutrients, differences due to fat levels or cooking methods appear to be too small to be of practical nutritional significance.
