Fatty Acids Composition of âPaletaâ and âNalga De Afueraâ, Forequarter and Hindquarter Cuts, Typical of the Uruguayan Domestic Meat Market

A. Saadoun; A. Terevinto; M.C. Cabrera

Fatty Acids Composition of âPaletaâ and âNalga De Afueraâ, Forequarter and Hindquarter Cuts, Typical of the Uruguayan Domestic Meat Market

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Saadoun

A. Saadoun ¹Seccion Fisiologia y Nutricion, Facultad de Ciencias, Universidad de la Republica, Uruguay

Search for other papers by A. Saadoun in
Current site
Google Scholar
PubMed

A. Terevinto

A. Terevinto ²Departamento de Procuccion Animal y Pasturas, Facultad de Agronomia, Universidad de la Republica, Uruguay; asaadoun@fcien.edu.uy

Search for other papers by A. Terevinto in
Current site
Google Scholar
PubMed

, and

M.C. Cabrera

M.C. Cabrera ¹Seccion Fisiologia y Nutricion, Facultad de Ciencias, Universidad de la Republica, Uruguay
²Departamento de Procuccion Animal y Pasturas, Facultad de Agronomia, Universidad de la Republica, Uruguay; asaadoun@fcien.edu.uy

Search for other papers by M.C. Cabrera in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 985â986

DOI:: https://doi.org/10.3920/9789086868605_442

Purchase instant access (PDF download and unlimited online access):

â¬42.00â¬35.00Â excl. VAT

Add to Cart

Redeem Access Token

In the Uruguayan market, the commercial value of the forequarter cuts is generally lower than the one from hindquarter cuts. However, the price differences are not necessarily associated with a better nutritional value. Therefore, the objective of this investigation was to compare the fatty acids composition of the âPaletaâ (PAL), a forequarter cut, and the âNalga de afueraâ (NAL), a hindquarter cut. Both cuts are typical of the meat market of Uruguay. The results showed that NAL presents more nutritionally relevant fatty acids such as C18:3n-3, EPA, DPA and DHA, but not CLA. In conclusion, the higher commercial value of NAL as a hindquarter cut is associated to a better nutritional value, at least regarding the fatty acids composition.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000442.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	60	46	1
Full Text Views	2	0	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Fatty Acids Composition of âPaletaâ and âNalga De Afueraâ, Forequarter and Hindquarter Cuts, Typical of the Uruguayan Domestic Meat Market

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics

Fatty Acids Composition of âPaletaâ and âNalga De Afueraâ, Forequarter and Hindquarter Cuts, Typical of the Uruguayan Domestic Meat Market