Grasas y Aceites, Vol 60, No 5 (2009)

Lipid profile of commercial beef cuts from grazing, suckling calves


https://doi.org/10.3989/gya.031809

Raúl R. Vera
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica, Chile

Patti English
Carnes Andes Sur, Parral, Chile

Karin Vargas
Carnes Andes Sur, Parral, Chile

Ignacio Briones
Fundación para la Innovación Agraria, FIA, Santiago, Chile

Abstract


The objective of the present research was to determine the contents of fat, cholesterol and fatty acids of eight beef cuts from unsupplemented, suckling, 7-8 month old male and female calves reared on permanent pastures in the VIIth Region of Chile by small cattle producers. A total of 54 animals with a mean carcass weight of 150 ± 22 kg were slaughtered in a commercial abattoir on three different dates during the month of March, 2008. Five samples of each of eight cuts were collected at random as they exited the abattoir, cooled and packed following industry practices. Beef cuts were selected based on an earlier, unreplicated analysis of 21 common cuts, to represent a wide range of cuts currently available to consumers. Large and significant differences were observed in fat content with a mean of 2.12%, ranging between 4.23% for sirloin strip and 0.68% for butcher’s roast. The cholesterol content did not differ between cuts (mean 44.7 mg/100 mg meat) and was unrelated to fat percentage. A stringent discriminant analysis of the fatty acid profiles detected highly significant differences between cuts and correctly classified 37 of the 40 samples. The n6:n3 ratio did not differ between cuts and ranged between 1.9 for sirloin strip and 2.6 for rib roast and silverside’s end. Significant differences between cuts were detected for most fatty acids, and for the atherogenicity index. Nevertheless, the latter only varied between 0.60 and 1.07 for topside and sirloin strip respectively. The results are compared with literature values. Notwithstanding differences between cuts, all beef samples were lean and had lipid profiles compatible with human health as part of a balanced diet.

Keywords


Beef cuts; Calves; Fatty acid; Lipid profile

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