Meat Science 84 (2010) 518–528
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Meat Science
journal homepage: www.elsevier.com/locate/meatsci
Selenium, copper, zinc, iron and manganese content of seven meat cuts
from Hereford and Braford steers fed pasture in Uruguay
M.C. Cabrera a,b,*, A. Ramos a,b, A. Saadoun b, G. Brito c
a
Depto. Producción Animal & Pasturas, Laboratorio Nutrición & Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Garzón 809, Montevideo, Uruguay
Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República, Calle Igúa 4225, Montevideo, Uruguay
c
INIA Tacuarembó, Ruta 5 Km 386, C.P. Tacuarembo 45000, Uruguay
b
a r t i c l e
i n f o
Article history:
Received 12 March 2009
Received in revised form 18 June 2009
Accepted 5 October 2009
Keywords:
Selenium
Copper
Zinc
Iron
Manganese
Hereford
Braford
Beef meat
a b s t r a c t
Tenderloin (T), eye of rump (E), striploin (S), eye round (ER), tri-tip (TT), rib-eye roll (RR) and three rib
plate-flank on (RP) meat cuts were evaluated. Selenium contents ranged between 0.42 and 1.20 mg/kg
wet tissue (wt) in Hereford (H) breed and between 0.49 and 1.3 mg/kg wt in Braford (B) breed. In H
and B breeds, T, TT and RP, and TT and RP were the richest cuts in selenium, respectively. Copper contents
ranged between 0.25 and 1.04 mg/kg wt in H, and between 0.19 and 1.09 mg/kg wt in B. In H breed, RP
had significantly more Cu than ER, TT, and RR. In B breed, ER and RR show a significant lower Cu level in
comparison to the other meat cuts. Zinc contents ranged between 23 and 72.7 mg/kg wt in H, and
between 23 and 63.9 mg/kg wt in B. RP is the richest cut in Zn compared to the other cuts in the two
breeds. Iron contents ranged between 16.4 and 48.2 mg/kg wt in H, and between 14.2 and 47.9 mg/kg wt
in B. In H breed, RR shows a lower content compared to the other cuts, except RP and S. In B breed, RR had
the lowest level of Fe compared to the other cuts, except RP and T. Manganese contents ranged between
0.05 and 0.17 mg/kg wt in H, and between 0.04 and 0.48 mg/kg wt in B. In H no differences were detected
between cuts. In B breed, ER cut shows the highest level of Mn.
Ó 2009 Elsevier Ltd. All rights reserved.
1. Introduction
Today, minerals deficiencies in human are common world-wide
and there are evidences which suggest that deficiencies may play a
negative role in children’s development, pregnancy and elderly
health (Black, 2003; Failla, 2003; Grantham-McGregor & Ani,
2001; Hambridge & Krebs, 2007). For example, insufficient intake
of iron and zinc causes anemia, fatigue, poor growth, rickets and
impaired cognitive performance in humans (Murphy & Allen,
2003). Furthermore, minerals such as Se, Cu, Zn, Fe, and Mn are
keys for the enzymatic system that counteract the free radicals
in the organism.
Consumption of beef can be a good way to respond qualitatively
and quantitatively to the mineral requirements of human nutrition.
Published reports show that red meat is a major source of minerals
for the human diet, and provides the essential minerals, of high bioavailability, to human nutrition (Kotula & Lusby, 1982; Littledike,
Wittum, & Jenkins, 1995; Marchello, Milne, & Slanger, 1984; Santaella, Martinez, Ros & Periago, 1997; Zarkadas et al., 1987). However,
the mineral composition of beef changes with breed and age of ani* Corresponding author. Address: Depto. Producción Animal & Pasturas, Laboratorio Nutrición & Calidad de Alimentos, Facultad de Agronomía, Garzón 809,
Montevideo, Uruguay.
E-mail address: [email protected] (M.C. Cabrera).
0309-1740/$ - see front matter Ó 2009 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2009.10.007
mals (Ammerman, Loaiza, Blue, Gamble, & Martin, 1974; Duckett,
Wagner, Yates, Dolezal, & May, 1993), muscles type and feeding
practices (Purchas & Busboom, 2005), geographical site of rearing
(Hintze, Lardy, Marchello, & Finley, 2001, 2002) and processing
(Chen, Pearson, Gray, Fooladi, & Ku, 1984; Purchas, Simcock, Knight,
& Wilkinson, 2003; Revilla & Vivar-Quintana, 2006).
Uruguay is the world’s 8th largest beef exporter, (around 70% of
its production is exported) whereas the beef per capita consumption in 2007 was 56 kg (MLA, 2008).
Beef production in Uruguay is largely based on pasture, and part
of the produced meat is exported as refrigerated and unprocessed
meat. In spite of the high economical value of meat production for
Uruguay, there is limited scientific information about the beef
meat produced on pasture in this country (De la Fuente et al.,
2009; del Campo et al., 2008; Oliver et al., 2006; Realini, Duckett,
Brito, Dalla Rizza & De Mattos, 2004; Realini et al., 2009). Moreover, only a limited number of articles have been published on
the mineral composition of beef meat produced on pasture
in South America (Giuffrida-Mendoza, Arenas de Moreno,
Uzcátegui-Bracho, Rincón-Villalobos, & Huerta-Leidenz, 2007;
Huerta-Leidenz, Arenas de Moreno, Moron-Fuenmayor & Uzcategui-Bracho, 2003). Information on minerals is needed by
Uruguayan farmers when they need to promote, in the international meat market, their meat traditionally produced on pasture
(Oliver et al., 2006).
M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
So, in the present investigation, we determined the content of
selenium, copper, zinc, iron and manganese in seven meat cuts
(tenderloin, eye of rump, striploin, eye round, tri-tip, rib-eye roll
and 3 rib plate-flank on) obtained from young Hereford and Braford steers (2–4 teeth) aged of 24–30 months and produced on pasture in Uruguay. Hereford breed is the main breed reared for meat
in Uruguay and Braford crossbred (3/8 Bos indicus-5/8 Bos Taurus)
is gaining popularity during the last years in the country due to
its rusticity (Pittaluga, 2005).
2. Materials and methods
2.1. Animals and pasture
Hereford (n = 14) and Braford (n = 15) crossbred (3/8 Bos indicus-5/8 Bos Taurus) young steers (2–4 teeth) were reared under
conditions characteristic of Uruguay, based on the exploitation of
natural resources with traditional extensive grazing. Animals 26–
30 months of age with a live weight average of 460 kg, were grazed
on natural pasture and finished (150 days before slaughtering) on
an improved pasture (80% natural and 20% cultivated grass) consisting in red clover (Trifolium pratense), white clover (Trifolium repens), lotus (Lotus corniculattus) and dactylic (Dactylis glomerata)
with a forage rate of 2000 kg grass dry matter/Ha. All animals were
grown separated by breed at the Experimental Unit of Glencoe
(INIA, Tacuarembó, Uruguay), and slaughtered in an authorized
abattoir (Tacuarembó, Uruguay) according to the governmental
regulations determined by the INAC-MGAP (Uruguay).
2.2. Meat cuts sampling
The meat cuts (and corresponding main muscles) evaluated in
the present investigation were tenderloin (m. Psoas major), eye of
rump (m. Gluteus medius), striploin (m. Longissimus dorsi), eye
round (m. Semitendinosus), tri-tip (m. Tensor fasciae lata), rib-eye
roll (m. Longissimus dorsi, m. Multifidus dorsi. Note that m. Illeocostalis was removed) and 3 rib plate-flank on (m. Oblique internus
abdominis, m. Oblique externus abdominis, m. Transversus abdominis
and m. Rectus abdominis). The cuts and muscles names were determined according to the Handbook of Uruguayan Meat (INAC,
2006). Fresh samples (500 g) taken 24 h post-slaughter from the
middle region of each cut were kept in sealed bags at 20 °C until
analysis.
2.3. Minerals contents determination
Meat samples were trimmed of visible adipose and connective
tissue, chopped and dried in oven at 105 °C to obtain a constant
weight. After that, the samples were ashed in a covered crucible at
550 °C in a furnace for 16 h to obtain a white residual ash. The ashes
were subjected to an acid digestion process in an Erlen-flask, covered with a micro glass-ball to avoid projections, with a 1 M hydrochloric acid and 1 M nitric acid solution heated on a hot plate (AOAC,
1990; Mader, Száková, & Miholová, 1998). Determination of Cu, Zn,
Fe and Mn were performed by flame atomic absorption spectrophotometer (Analyst 300, Perkin Elmer, USA) following the analytical
methods described by AOAC (1990), Jorhem (2000). Selenium was
analyzed by graphite furnace atomic absorption (Bohrer, Becker,
Cicero do Nascimiento, Dessuy & Machado de Carvalho, 2006; Chen
& Marshall, 1999) with Cu and Mg (nitrate salts, Fluka) as chemical
modifiers for the determination of selenium in aqueous media. All
the determinations were performed in triplicate.
All reagents used were of analytical grade, and Millipore-MilliQ
distilled deionized water was used throughout. Glass and polyethylene material were soaked in HNO3 (sp. gr. 1.38) and rinsed with
519
deionized water. Standard solutions of Cu, Zn, Fe, Mn and Se were
prepared immediately before use by dilution (with deionized
water) of a 1000 mg/l standard solution. Quality control was performed by running bovine liver standard (NIST standard, SRM
1577b, Gaitherburg, USA). Minerals content were expressed in
mg/kg of wet tissue.
2.4. Statistical analysis
Data were analyzed by one-way analysis of variance to determine differences between meat cuts for a same breed or differences
between breeds for each meat cut. The main effects of breed, meat
cut and its interaction were determined using the GLM procedure
(NCSS software release 2006, 329 North 1000 East, Kaysville, UT
84037, USA) for a fixed effect model with two breeds and seven
meat cuts. When treatment effects were significant (P < 0.05)
means were compared with Tukey–Kramer test (NCSS software release 2006, 329 North 1000 East, Kaysville, UT 84037, USA).
3. Results
Selenium content in the two breeds shows a significant main effect (P < 0.00001) for meat cut, but neither a breed nor an interaction effect (Fig. 1). In Hereford, tenderloin (T), tri-tip (TT) and 3 rib
plate-flank on (RP) show a significantly higher level in Se in comparison to eye of rump (E), striploin (S), eye round (ER), rib-eye roll
(RR). In Braford, with the exception of T, TT and RP show a significantly higher level in comparison to the other meat cuts, (Fig. 1).
ER has a significantly (P < 0.0055) higher level of Se in Hereford
in comparison to Braford (Fig. 1).
Copper content in the two breeds shows a significant main effect
(P < 0.00001) for meat cut, but neither a breed nor an interaction effect (Fig. 2). In Hereford, RP had significantly more Cu than ER, TT,
and RR. In Braford, ER and RR show a significant lower Cu level in
comparison to the other meat cuts. T shows a significant higher level of Cu (P < 0.022) in Braford in comparison to Hereford (Fig. 2).
Zinc content in the two breeds shows a significant main effect
(P < 0.00001) for meat cut, but neither a breed nor an interaction
effect (Fig. 3). In Hereford, RP had the highest content in comparison to the other meat cuts. The T cut had the lowest level compared to TT and RP cuts (Fig. 3). In Braford, RP had the highest
level of Zn in comparison to the other studied meat cuts (Fig. 3).
Iron content in the two breeds shows a significant main effect
(P < 0.00001) for meat cut, but neither a breed nor an interaction
effect (Fig. 4). In Hereford, RR shows a significant lower content
in comparison to the other meat cuts, except for RP and S.
In Braford, RR had the significantly lowest level of Fe in comparison to the other studied meat cuts, except for RP and T. The T, E, S,
ER and TT cuts had similar level of Fe (Fig. 4). The comparison between the two breeds shows that T and RR have a significant higher level of Fe in Hereford in comparison to Braford (Fig. 4).
Manganese content in the two breeds (Fig. 5) shows a significant breed effect (P < 0.0019), muscles effect (P < 0.00001) and a
significant interaction effect (P < 0.00001). In Hereford no significant differences were detected between the seven meat cuts. In
Braford, ER cut shows significantly more Mn than the other six
meat cuts (Fig. 5).
4. Discussion
4.1. Selenium, copper, zinc, iron and manganese content in Hereford
and Braford meat
Previously published reports show a level of Se in Longissimus
dorsi and Psoas major muscles of 0.106 mg and 0.095 mg/kg wet
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M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
SELENIUM
2.0
Hereford
a
1.5
a
mg/kg wet tissue
a
P < 0.0055
1.0
b
b
b
b
0.5
0.0
2.0
Braford
a
1.5
mg/kg wet tissue
a
ab
1.0
b
b
b
b
0.5
0.0
T
E
S
ER
TT
RR
RP
Meat cuts
Main effects: Breed NS - Meat cuts P < 0.00001 - Interaction NS
Fig. 1. Selenium content in seven meat cuts from Hereford and Braford steers fed on pasture. Bars are means ± SEM (n = 10–15). P < when included at the top of the bars
shows significant difference and value of P within the same cut, between Hereford and Braford. Within the same breed, different letters show significant difference between
cuts at level of P < 0.05. Cuts name are according to the Uruguayan meat book (INAC, 2006). T = Tenderloin. E = Eye of rump. S = Striploin. ER = Eye round. TT = Tri-tip. RR = Rib
eye roll. RP = 3 Rib plate-flank on.
tissue, respectively. The two muscles were obtained from steers
weighing approximately 300 kg (Daun, Johansson, Önning, & Åkesson, 2001). In another study which compares the Se content in raw
meat considered in nutritional database of four countries, the results show Se levels of 0.065 mg, 0.070 mg, 0.10 mg and
0.308 mg (per kg wet tissue) in Denmark, United Kingdom, Australia and USA, respectively. However, no mention about the type of
animal and muscles used were informed in the article (Williamson,
Foster, Stanner, & Buttriss, 2005). The Se concentration in meat is
primarily determined by its geographical origin (Hintze et al.,
2001, 2002). It has been clearly determined that the meat from
America is much more concentrated in Se than meat from Europe
(Franke, Gremaud, Hadorn, & Kreuzer, 2005). This fact may explain
why in the reports of Williamson et al. (2005), the Se content of
meat from USA shows approximately between three and five times
more Se in comparison to the other evaluated meat. A similar result was obtained in a recent work which compares meat produced
in Switzerland to meat produced in USA. All meat cuts were purchased in supermarket, and no mention on breed and animals type,
were made in the report. That work shows that the sirloin and ribeye cuts from USA have three and four times more Se than the
same meat cuts from Switzerland (Gerber et al., 2009). All these
observations can probably help to explain the relatively high level
of Se detected in the meat cut of the two breeds studied in the
present investigation (Fig. 1).
The Cu level detected in the meat of the two breeds in the
present investigation were similar to Lombardi-Boccia, Lanzi, and
Aguzzi (2005) which evaluated five different meat cuts obtained
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M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
COPPER
1.4
Hereford
1.2
a
ab
mg/kg wet tissue
1.0
P < 0.022
ab
0.8
ab
b
0.6
b
b
0.4
0.2
0.0
1.4
1.2
Braford
a
a
a
a
mg/kg wet tissue
1.0
a
0.8
b
0.6
0.4
b
0.2
0.0
T
E
S
ER
TT
RR
RP
Meat cuts
Main effects: Breed NS - Meat cuts P < 0.00001 - Interaction NS
Fig. 2. Copper content in seven meat cuts from Hereford and Braford steers fed on pasture. Bars are means ± SEM (n = 10–15). P < when included at the top of the bars shows
significant difference and value of P within the same cut, between Hereford and Braford. Within the same breed, different letters show significant difference between cuts at
level of P < 0.05. Cuts name are according to the Uruguayan meat book (INAC, 2006). T = Tenderloin. E = Eye of rump. S = Striploin. ER = Eye round. TT = Tri-tip. RR = Rib eye
roll. RP = 3 Rib plate-flank on.
in the Italian market. However, no mention about the breed and
animals type were made in the report. The authors reported Cu levels ranged from 0.4 mg to 0.90 mg/kg wet tissue. In another report
by Huerta-Leidenz et al. (2003), the Cu level of Longissimus dorsi
muscle was determined in different breeds reared in Venezuela.
The investigation shows that the mean Cu level was of 0.84 mg/
kg wet tissue with values ranged from 0.10 mg to 2.60 mg/kg
wet tissue. The higher levels of Cu detected in that investigation
seem to be present principally in meat from Zebu-influenced cattle
(Giuffrida-Mendoza et al., 2007; Huerta-Leidenz et al., 2003).
Another report Gerber et al. (2009) compared the Cu content of
different meat cuts purchased in supermarket in Switzerland and
USA. The authors found that the sirloin from Switzerland and
USA shows a Cu level of 0.77 mg and 0.50 mg/kg wet tissue, respectively. In the same investigation, the authors found that the Cu le-
vel of rib-eye from Switzerland and USA had a Cu level of 0.56 mg
and 0.76 mg/kg wet tissue, respectively. These reported levels are
similar to results found in the present investigation.
The present investigation shows that Hereford as well as Braford meat contains a slightly lower Zn level in comparison to other
previously published reports. The RP cut in Hereford and Braford
breed shows twice or more level of Zn in comparison to all the
other cuts (Fig. 3). The authors have no explanation for this interesting result concerning a meat cut, called ‘‘Asado” in Uruguay, largely consumed as grilled meat and appreciated in South America
and particularly in Uruguay, Argentina and Southern Brazil.
In the report of Lombardi-Boccia et al. (2005), the Zn levels in
beef determined in sirloin, fillet, roast beef, topside and thick flank
cuts purchased in the italian market ranged from 39.4 mg to
47.5 mg/kg wet tissue. In a report by Gerber et al. (2009), the
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M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
ZINC
a
Hereford
80
mg/kg wet tissue
60
b
bc
bc
40
bc
bc
c
20
0
Braford
80
mg/kg wet tissue
a
60
40
b
b
b
b
b
b
20
0
T
E
S
ER
TT
RR
RP
Meat cuts
Main effects:Breed NS - Meat cuts P < 0.00001 - Interaction NS
Fig. 3. Zinc content in seven meat cuts from Hereford and Braford steers fed on pasture. Bars are means ± SEM (n = 10–15). Within the same breed, different letters show
significant differences between cuts at level of P < 0.05. Cuts name are according to the Uruguayan meat book (INAC, 2006). T = Tenderloin. E = Eye of rump. S = Striploin.
ER = Eye round. TT = Tri-tip. RR = Rib eye roll. RP = 3 Rib plate-flank on.
sirloin and the rib-eye cuts, from Switzerland market, show a Zn level of 37 mg and 51 mg/kg wet tissue, respectively. The same meat
cuts from USA show a Zn level of 38 mg and 42 mg/kg wet tissue.
In the comparison between meat databases of four countries,
Williamson et al. (2005) report Zn levels from 40 mg to 47 mg/kg
wet tissue detected in raw meat in Denmark, United Kingdom,
Australia and USA, respectively. In their investigation, Kotula and
Lusby (1982) compared the Zn content in five different meat cuts
obtained from Aberdeen Angus steers fed 70% concentrate and
30% roughage. Their results show levels ranged from 29.5 mg to
55.1 mg/kg wet tissue.
The lower Zn level found in the present investigation in Hereford and Braford meat, in comparison to other previously pub-
lished reports, could be related to the low level of Zn in
Uruguayan soil and grass observed by Morón and Baethgen (1998).
For iron, in comparison to other previously published reports,
our results show in the present work that Hereford and Braford
breeds have a relatively high content (Fig. 4). In the report of
Lombardi-Boccia et al. (2005), the five evaluated meat cuts show
a Fe level ranged from 18.0 mg to 23.7 mg/kg wet tissue. Another
report shows that Fe contents ranged from 20.8 mg to 38.8 mg/
kg wet tissue in five different muscles (Kotula and Lusby,1982).
Purchas et al. (2005) compared Fe content in meat of Angus cross
heifers pasture-finished in New Zealand, to Angus cross heifers
feedlot-finished in USA. The animals pasture-finished from New
Zealand show a level of 22.3 mg/kg wet tissue, significantly more
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M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
IRON
Hereford
80
mg/kg wet tissue
60
P < 0.024
a
a
a
a
ab
40
ab
P < 0.032
b
20
0
Braford
80
mg/kg wet tissue
60
a
ab
ab
40
ab
abc
bc
20
c
0
T
E
S
ER
TT
RR
RP
Meat cuts
Main effects: Breed NS - Meat cuts P < 0.00001 - Interaction NS
Fig. 4. Iron content in seven meat cuts from Hereford and Braford steers fed on pasture. Bars are means ± SEM (n = 10–15). P < when included at the top of the bars shows
significant difference and value of P within the same cut, between Hereford and Braford. Within the same breed, different letters show significant difference between cuts at
level of P < 0.05. Cuts name are according to the Uruguayan meat book (INAC, 2006). T = Tenderloin. E = Eye of rump. S = Striploin. ER = Eye round. TT = Tri-tip. RR = Rib eye
roll. RP = 3 Rib plate-flank on.
elevated than the animals feedlot-finished from USA, which show a
level of 16.5 mg/kg wet tissue. In their comparison between four
countries, Williamson et al. (2005) found that Fe content in raw
meat from Denmark, United Kingdom, Australia and USA shows
levels ranged from 16 mg to 24 mg/kg wet tissue. Finally, the report of Gerber et al. (2009) shows that sirloin, and rib-eye cuts
from Switzerland and USA show levels of Fe ranged from 16 mg
to 25 mg/wet tissue.
Data about Mn in beef meat are limited in the scientific literature. Nonetheless, the results obtained in the present work were
similar those previously reported by others. However, the ER cut
in Braford shows an unexplained high level of Mn, between three
and five times the Mn level found in the other meat cuts evaluated in the present investigation (Fig. 5). The Mn level detected
in Longissimus dorsi of different breeds of cattle produced in
Venezuela shows values ranged from 0.08 mg to 0.09 mg/kg
wet tissue (Huerta-Leidenz et al., 2003). Gerber et al. (2009)
show that sirloin and rib-eye cuts, from United Kingdom and
USA market, show Mn levels ranged from 0.056 mg to
0.108 mg/kg wet tissue.
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M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
MANGANESE
0.6
Hereford
0.5
mg/kg wet tissue
0.4
0.3
a
0.2
a
a
a
a
0.1
a
a
0.0
0.6
Braford
a
0.5
mg/kg wet tissue
0.4
0.3
0.2
b
b
bc
c
bc
0.1
d
0.0
T
E
S
ER
TT
RR
RP
Meat cuts
Main effects: Breed P < 0.0019 - Meat cuts P < 0.00001 - Interaction P < 0.00001
Fig. 5. Manganese content in seven meat cuts from Hereford and Braford steers fed on pasture Bars are means ± SEM (n = 10–15). Within the same breed, different letters
show significant difference between cuts at level of P < 0.05. Cuts name are according to the Uruguayan meat book (INAC, 2006). T = Tenderloin. E = Eye of rump. S = Striploin.
ER = Eye round. TT = Tri-tip. RR = Rib eye roll. RP = 3 Rib plate-flank on.
.
4.2. Contribution of Hereford and Braford meat to RDA for Se, Cu, Zn,
Fe and AI for Mn in human nutrition
The comparison between the levels of minerals found in the
present investigation and their recommended daily allowance
(RDA) for Se, Cu, Zn and Fe, and adequate intake (AI) for Mn in human nutrition, shows that the different meat cuts studied in the
present investigation supply differently to the nutritional need of
adult male, adult female, and children (Fig. 6). The contribution
of a fresh 100 g-piece of meat in studied minerals, were compared
to the RDA and AI for adult male (19–50 years), adult female (19–
50 years) and children (4–8 years) as advised by IMNA (2009).
For Se, the seven meat cuts from Hereford meat cover the RDA
in children. For adults, male and female, except RR cut, all the other
meat cuts cover the RDA in Se (Fig. 6). For Braford, the seven meat
cuts cover the RDA for Se in children and, except S cut, all the other
meat cuts cover the RDA for Se in adults, male and female (Fig. 6).
Furthermore, as much in Hereford meat cuts as in Braford meat
cuts T, TT and RP cuts exceed the RDA for Se for human nutrition.
Taking account the beneficial effect of Se in human health (Berr
et al., 2009; Brinkman, Reulen, Kellen, Buntinx, & Zeegers, 2006;
González, Huerta, Fernández, Patterson, & Lasheras, 2006;
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M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
Selenium (mg)
Hereford
Braford
0.16
0.16
0.14
0.14
0.12
0.12
0.10
0.10
0.08
0.08
0.06
0.06
0.04
0.04
0.02
0.02
0.00
0.00
Copper (mg)
T
E
T
S ER TT RR RP
E
S ER TT RR RP
1.0
1.0
0.8
0.8
0.6
0.6
0.4
0.4
0.2
0.2
0.0
0.0
Zinc (mg)
T
E
S ER TT RR RP
T
E
S ER TT RR RP
12
12
10
10
8
8
6
6
4
4
2
2
0
0
Fe (mg)
T
E
S ER TT RR RP
T
E
S ER TT RR RP
20
20
15
15
10
10
5
5
0
0
T
E
S ER TT RR RP
Male
Meat cuts
Female Children
RDA
T
E
S ER TT RR RP
Meat cuts
Fig. 6. Contribution of 100 g of fresh meat from Hereford and Braford meat cuts to the RDA for selenium, copper, zinc and iron. Bars for meat cuts are content of 100 g of fresh
meat in different minerals. For clarity, errors bars were omitted in this figure. Cuts name are according to the Uruguayan meat book (INAC, 2006). T = Tenderloin. E = Eye of
rump. S = Striploin. ER = Eye round. TT = Tri-tip. RR = Rib eye roll. RP = 3 rib plate-flank on. Bars for RDA are nutritional recommendations for adult male (19–50 years), adult
female (19–50 years) and children (4–8 years) from the Institute of Medicine of the National Academies (IMNA, 2009).
Piekutowski, Makarewicz, & Zachara, 2007) the meat cuts studied
here can be advised to be consumed if Se are needed in the regime.
The present investigation shows that beef meat is a poor Cu dietetic source (Cámara, Amaro, Barnerá, & Clemente, 2005). However,
substantial differences between meat cuts were observed, depending on the RDA considered (Fig. 6). For children, Cu supplied by RP
cut in Hereford, and T and RP cuts in Braford, cover approximately
22–24% of the RDA (Fig. 6). Due to the important biological action
of Cu in human health (Arvanitidou et al., 2007; Desai & Kaler,
2008; Kelley, Daudu, Taylor, Mackey, & Urnlund, 1995; Uauy, Oliv-
ares, & González, 1998; Zuo, Chen, Zhou, Li, & Mei, 2006) the beef
meat remains a good way to supply, at least partially, the RDA for
Cu in adult and especially for children.
For Zinc, the different meat cuts from the two breeds supply to
adult male from 21% to 66% of the RDA, for adult female from 29%
to 91%, and for children from 46% to 145% (Fig. 6). In the two
breeds, RP cut shows the highest contribution in Zn to the RDA
with levels of 66%, 91% and 145% for adult male, adult female
and children, respectively. Zinc has important health implications
in human and Zn deficiency is a special concern in human nutrition
M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
Hereford
80
mg/kg wet tissue
60
40
20
T
S
ER
TT
RR
RP
Meat cuts
Fig. 7. Comparative composition in Fe, Zn, Se, Cu and Mn of seven meat cuts from
Hereford steers fed on pasture. Bars are means (n = 10–15). For clarity, errors bars
and significations were omitted in this figure. Cuts name are according to the
Uruguayan meat book (INAC, 2006). T = Tenderloin. E = Eye of rump. S = Striploin.
ER = Eye round. TT = Tri-tip. RR = Rib eye roll. RP = 3 Rib plate-flank on.
Braford
80
60
40
20
0
Fe
Zn
Se*
Cu*
Mn*
ls
era
The results of the present investigation show that the content of
selenium, copper, zinc, iron and manganese varies with the considered meat cuts. The comparative mineral compositions of all studied meat cuts were presented together in Fig. 7 for Hereford breed.
This figure can be useful to help in the choice of the most advised
meat cut in relation to a specific mineral, needed in a particular regime, for example, RP cut when Zn is needed, and TT when Fe is required (Fig. 7). Furthermore, comparison presented in Fig. 7 shows
that the TT cut has the quantitative best mineral profile if that five
studied minerals are needed in a diet. A similar conclusion can be
made for the meat cuts from Braford breed. The compared composition of meat cuts presented in Fig. 8 show, as in Hereford breed,
that the TT cuts have the same interesting minerals composition
when the five studied minerals are required in the diet.
E
*Actual values of Se, Cu and Mn were multiplicated by factor 10 to improve visualization.
Min
5. Conclusion
0
Fe
Zn
Se*
Cu*
Mn*
als
er
Min
(Arvanitidou et al., 2007; Bonham, O’Connor, Hannigan, & Strain,
2002; Hambridge & Krebs, 2007; Zuo et al., 2006). Meat cuts studied here, especially RP, were adequate to counteract a great part of
this deficiency (Fig. 6).
For Iron, the different meat cuts from the two breeds supply to
adult male from 18% to 60% of the RDA, for adult female from 8% to
27%, and for children from 14% to 48% (Fig. 6). The lower contribution to the RDA for adult and children were made by the RR and RP
cuts in the two breeds (Fig. 6). The other five cuts contribute together to RDA 50–52% for adult male, 21–23% for adult female
and 40–41% for children. So, only a 100 g-piece of meat from those
five cuts contributes notably to the RDA in human for Fe. Furthermore, the Fe form which should be consumed is of great importance to achieve its absorption and incorporation in the
organism. The haem Fe is the most preferable form to consume this
mineral in the diet, and meat is one of the richest source in haemFe (Anderson, Fraser, & McLaren, 2009; Hallberg, Hoppe, Andersson, & Hulthén, 2003; Umbreit, 2005).
For manganese, the different meat cuts from Hereford and Braford breed supply to adult male 0.17% to 2%, for adult female 0.22%
to 2.6% and for children 0.26% to 3.2%, of the adequate intake (AI).
As the values of the contribution of the different meat cuts were so
low to visualize in comparison to the AI, the results for Mn supply
from the meat cuts were not included in Fig. 6. In fact, the higher
level of contribution to Mn AI by the different meat cuts in adults
and children was due, as stated before, to the unexplained high level of Mn in ER cuts in the two breeds (Fig. 5). When the mean contribution from the different meat cuts to the Mn AI was calculated
without the ER value, the highest value of these contributions became <0.61% in adult male, <0.77% in adult female and <0.93% in
children.
All presented data concerning the contribution of the different
meat cuts to RDA and AI have been calculated on wet tissue basis.
However, the meat is consumed generally after a cooking process.
So, the calculated RDA and AI could be slightly different. Although
the meat cooking caused a weight loss of around 40% (LombardiBoccia et al., 2005; Purchas et al., 2003) due essentially to water
loss, the minerals content were not necessarily significantly reduced. In the work of Lombardi-Boccia et al., 2005, the content of
Fe, Zn and Cu was determined before and after cooking in five beef
meat cuts. Their results show a limited loss of minerals in some
meat cuts. In the work of Purchas et al. (2003), the recovery of Fe
after cooking was around 90% of the initially determined level. Of
course, the cooking process is variable among different cultures
and countries and consequently, the minerals content of consumed
meat should be determined in each specific condition. Much work
remains to be done in this aspect.
.
mg/kg wet tissue
526
T
E
S
ER
TT
RR
RP
Meat cuts
*Actual values of Se, Cu and Mn were multiplicated by factor 10 to improve visualization.
Fig. 8. Comparative composition in Fe, Zn, Se, Cu and Mn of seven meat cuts from
Braford steers fed on pasture. Bars are means (n = 10–15). For clarity, errors bars
and significations were omitted in this figure. Cuts name are according to the
Uruguayan meat book (INAC, 2006). T = Tenderloin. E = Eye of rump. S = Striploin.
ER = Eye round. TT = Tri–tip. RR = Rib eye roll. RP = 3 Rib plate-flank on.
These differences in minerals composition between meat cuts
from pasture-fed Hereford and Braford steers found in the present
investigation, could be of importance when a particular meatbased food has to be prepared, for example baby food. The results
obtained in our work could be important for the preparation of
M.C. Cabrera et al. / Meat Science 84 (2010) 518–528
functional foods proposed as minerals-rich meat-based foods. Future investigation on the meat cuts and minerals composition
and solubility should be conducted, especially after cooking, to
determine the grade of loss and retention of the different minerals
in different meat cuts. So, the results of the present and future
investigations will help to advice adequately the best use of each
beef meat cut.
Acknowledgments
This work has been partially granted by INAC-Uruguay (Instituto Nacional de Carne, Montevideo, Uruguay). The authors are very
grateful to Zulma Alicia Saadoun for English revision.
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