Publicação
Meat nutritional composition and nutritive role in the human diet
| dc.contributor.author | Pereira, Paula Manuela de Castro Cardoso | |
| dc.contributor.author | Vicente, Ana Filipa dos Reis Baltazar | |
| dc.date.accessioned | 2014-01-08T16:44:42Z | |
| dc.date.available | 2014-01-08T16:44:42Z | |
| dc.date.issued | 2013-03 | |
| dc.description | This is the author’s version of a work that was accepted for publication in Meat Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Meat Science, Vol. 93, Issue 3, 2013. DOI: 10.1016/j.meatsci.2012.09.018 | |
| dc.description.abstract | "Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The present review attempts to sum up meats role and importance in human nutrition as well as examine some pejorative beliefs about meat consumption. Meat is a valuable source of high biological value protein, iron, vitamin B12 as well as other B complex vitamins, zinc, selenium and phosphorus. Fat content and fatty acid profile, a constant matter of concern when referring to meat consumption, is highly dependent on species, feeding system as well as the cut used. Pork meat can have the highest fat content but poultry skin is not far behind. It is also crucial to distinguish meat cuts from other meat products especially regarding its association with disease risk. As in other dietary components, moderation is advisable but meat has been shown to be an important component of a balanced diet." | por |
| dc.identifier.citation | Meat Science. 93 (2013) 586–592 | por |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.uri | http://hdl.handle.net/10400.26/5250 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.meatsci.2012.09.018 | por |
| dc.subject | Meat | por |
| dc.subject | Nutritional composition | por |
| dc.subject | Protein | por |
| dc.subject | Iron | por |
| dc.subject | B12 | por |
| dc.subject | Saturated fat | por |
| dc.title | Meat nutritional composition and nutritive role in the human diet | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 592 | por |
| oaire.citation.startPage | 586 | por |
| oaire.citation.title | Meat Science | por |
| oaire.citation.volume | 93, n.º 3 | por |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |