Composition of retail cuts of veal

被引：0

作者：

Honikel, KO ^{[1
]}

Klötzer, E ^{[1
]}

Prell, E ^{[1
]}

机构：

[1] Bundesanstalt Fleischforsch, Inst Chem & Phys, D-5326 Kulmbach, Germany

来源：

FLEISCHWIRTSCHAFT | 2000年 / 80卷 / 08期

关键词：

veal; nutrients; retail; cuts;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

After studying beef, pork, chicken and turkey we report in this paper about the present veal retail cuts in Germany. 8 cuts were selected. The fat content is below 4% except breast cuts, the protein content has a mean of about 21 %, breast cuts have less than 20 g protein/100 g. The cholesterol content is small in variation between 57 to 64 mg/100 g; the mean value is calculated with 59 mg/100 g. The most retail veal cuts are low in nutritive energy with values below 120 kcal/100 g.

引用

页码：84 / 87

页数：4