Skip to main content
SpringerLink
Log in

Relationship between the essential and toxic element concentrations and the proximate composition of different commercial and internal cuts of young beef

  • Short Communication
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

This paper seeks to evaluate the relationship between the trace element concentrations and the proximate composition of different cuts of young beef to provide helpful information to consumers in the selection of meat that could fit different nutritional requirements. Ten commercially cuts of young beef (rib boneless entrecote, tenderloin, eye round, thick flank, tail of rump, chuck tender, shin, upper chuck, flank and brisket) together with two internal muscles (diaphragm and cardiac muscle) from ten male Galician blonde calves aged approximately 9 months at slaughter and a carcass weight of 242 ± 2 kg were analyzed. A strong negative association between the main essential trace elements (Co, Cu, Fe, Mn and Se) and the protein concentration of the muscles was found, which could be related to the variable predominance of slow- or fast-twitch fibers in the different muscles. Since trace mineral concentrations in muscle are partly genetically determined and related to palatability traits, understanding the relationships between the trace element concentrations and the proximate composition could be a valuable tool for selective breeding of beef to improve the nutritional value of meat.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

References

  1. Pilarczyk R (2014) Concentrations of toxic and nutritional essential elements in meat from different beef breeds reared under intensive production systems. Biol Trace Elem Res 158(1):36–44

    Article  CAS  Google Scholar 

  2. Reykdal O, Rabieh S, Steingrimsdottir L, Gunnlaugsdottir H (2011) Minerals and trace elements in Icelandic dairy products and meat. J Food Compost Anal 24(7):980–986

    Article  CAS  Google Scholar 

  3. Domaradzki P, Florek M, Staszowska A, Litwińczuk Z (2016) Evaluation of the mineral concentration in beef from Polish native cattle. Biol Trace Elem Res 171(2):328–332

    Article  CAS  Google Scholar 

  4. Biesalski HK (2005) Meat as a component of a healthy diet—are there any risks or benefits if meat is avoided in the diet? Meat Sci 70(3):509–524

    Article  Google Scholar 

  5. Mateescu R, Garmyn A, Tait R, Duan Q, Liu Q, Mayes MS, Garrick DJ, Van Eenennaam A, VanOverbeke D, Hilton G (2013) Genetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle. J Anim Sci 91(3):1067–1075

    Article  CAS  Google Scholar 

  6. Charab MA, Abouzeinab NS, Moustafa ME (2016) The protective effect of selenium on oxidative stress induced by waterpipe (narghile) smoke in lungs and liver of mice. Biol Trace Elem Res 174(2):392–401

    Article  CAS  Google Scholar 

  7. Gunes S, Sahinturk V, Karasati P, Sahin IK, Ayhanci A (2016) Cardioprotective effect of selenium against cyclophosphamide-induced cardiotoxicity in rats. Biol Trace Elem Res. doi:10.1007/s12011-016-0858-1

    Google Scholar 

  8. Fernández-Ginés JM, Fernández-López J, Sayas-Barberá E, Pérez-Alvarez J (2005) Meat products as functional foods: a review. J Food Sci 70(2):R37–R43

    Article  Google Scholar 

  9. Mapiye C, Chimonyo M, Dzama K, Hugo A, Strydom PE, Muchenje V (2011) Fatty acid composition of beef from Nguni steers supplemented with Acacia karroo leaf-meal. J Food Compos Anal 24(4–5):523–528

    Article  CAS  Google Scholar 

  10. McGilchrist P, Greenwood PL, Pethick DW, Gardner GE (2016) Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content. Meat Sci 114:8–17

    Article  CAS  Google Scholar 

  11. Talmant A, Monin G, Briand M, Dadet M, Briand Y (1986) Activities of metabolic and contractile enzymes in 18 bovine muscles. Meat Sci 18(1):23–40

    Article  CAS  Google Scholar 

  12. Grobet L, Poncelet D, Royo LJ, Brouwers B, Pirottin D, Michaux C, Menissier F, Zanotti M, Dunner S, Georges M (1998) Molecular definition of an allelic series of mutations disrupting the myostatin function and causing double-muscling in cattle. Mamm Genome 9(3):210–213

    Article  CAS  Google Scholar 

  13. Fiems LO (2012) Double muscling in cattle: genes, husbandry, carcasses and meat. Animals 2(3):472

    Article  Google Scholar 

  14. López-Alonso M, Miranda M, Benedito JL, Pereira V, García-Vaquero M (2016) Essential and toxic trace element concentrations in different commercial veal cuts in Spain. Meat Sci 121:47–52

    Article  Google Scholar 

  15. Franco D, Gonzalez L, Bispo E, Rodriguez P, Garabal JI, Moreno T (2010) Study of hydrolyzed protein composition, free amino acid, and taurine content in different muscles of Galician blonde beef. J Muscle Foods 21(4):769–784

    Article  CAS  Google Scholar 

  16. Moreno T, Gonzalez L, Bispo E, Franco D, Latorre A, Carracedo S, Portela C (2008) Chemical composition on several commercial veal pieces of the carcass. In: 54th International Congress of Meat Science and Technology (ICoMST), Cape Town, South Africa

  17. Bermúdez R, Pateiro M, Arias A, Franco D, Lama J, Lorenzo J, Adán S, García L, Rois D, Fernández M (2015) Estudio de las propiedades fisico quimicas de la carne de animales de la raza vianesa sacrificados a 16 y 20 meses. Acta Iberoamericana de Conservación Animal

  18. Blanco M, Villalba D, Ripoll G, Sauerwein H, Casasús I (2009) Effects of early weaning and breed on calf performance and carcass and meat quality in autumn-born bull calves. Livest Sci 120(1–2):103–115

    Article  Google Scholar 

  19. USDA (2016) https://ndb.nal.usda.gov/. Accessed 5 Apr 2016

  20. FSA (2003) Labelling and composition of meat products. Food Standards Agency

  21. Carnovale E, Nicoli S (2000) Changes in fatty acid composition in beef in Italy. J Food Compos Anal 13(4):505–510

    Article  CAS  Google Scholar 

  22. Muchenje V, Hugo A, Dzama K, Chimonyo M, Strydom PE, Raats JG (2009) Cholesterol levels and fatty acid profiles of beef from three cattle breeds raised on natural pasture. J Food Compos Anal 22(4):354–358

    Article  CAS  Google Scholar 

  23. Horcada A, Polvillo O, Juárez M, Avilés C, Martínez AL, Peña F (2016) Influence of feeding system (concentrate and total mixed ration) on fatty acid profiles of beef from three lean cattle breeds. J Food Compos Anal 49:110–116

    Article  CAS  Google Scholar 

  24. Bureš D, Bartoň L (2012) Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages. Czech J Anim Sci 57(1):34–43

    Google Scholar 

  25. Humada MJ, Sañudo C, Serrano E (2014) Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14 months. Meat Sci 96(2, Part A):908–915

    Article  CAS  Google Scholar 

  26. Duan Q, Tait RG Jr, Schneider MJ, Beitz DC, Wheeler TL, Shackelford SD, Cundiff LV, Reecy JM (2015) Sire breed effect on beef longissimus mineral concentrations and their relationships with carcass and palatability traits. Meat Sci 106:25–30

    Article  CAS  Google Scholar 

  27. Choi Y, Kim B (2009) Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality. Livest Sci 122(2):105–118

    Article  Google Scholar 

  28. Essen-Gustavsson B, Karlström K, Lundström K (1992) Muscle fibre characteristics and metabolic response at slaughter in pigs of different halothane genotypes and their relation to meat quality. Meat Sci 31(1):1–11

    Article  CAS  Google Scholar 

  29. Cassens RG, Cooper CC (1971) Red and white muscle. Adv Food Res 19:1–74

    Article  CAS  Google Scholar 

  30. Rosser B, Norris BJ, Nemeth PM (1992) Metabolic capacity of individual muscle fibers from different anatomic locations. J Histochem Cytochem 40(6):819–825

    Article  CAS  Google Scholar 

  31. García-Vaquero M, Miranda M, Benedito JL, Blanco-Penedo I, López-Alonso M (2011) Effect of type of muscle and Cu supplementation on trace element concentrations in cattle meat. Food Chem Toxicol 49(6):1443–1449

    Article  Google Scholar 

  32. Pannier L, Pethick D, Boyce M, Ball A, Jacob R, Gardner G (2014) Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb. Meat Sci 96(2):1111–1119

    Article  CAS  Google Scholar 

  33. Myers SA, Nield A, Chew G-S, Myers MA (2013) The zinc transporter, Slc39a7 (Zip7) is implicated in glycaemic control in skeletal muscle cells. PLoS One 8(11):e79316

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the Xunta de Galicia (Spain) through contract 07MRU030261PR. Marco García-Vaquero was in receipt of a post-doctoral fellowship granted by The Barrié Foundation (Galicia, Spain) for the period 2014–2016. The authors thank Lucia Casanova Iglesias for her technical assistance and Beatriz Morán Neira, José M. Cruz López, Julio García Varela and Esperanza Rial, as well as the companies Frilea S.L. and Friarte Galicia S.L., for their help during the collection of the samples.

Author information

Authors and Affiliations

  1. Department of Animal Pathology, Faculty of Veterinary Medicine, Universidade de Santiago de Compostela, 27002, Lugo, Spain

    V. Pereira, M. López-Alonso & J. L. Benedito

  2. Department of Anatomy, Animal Production and Clinical Veterinary Sciences, Faculty of Veterinary Medicine, Universidade de Santiago de Compostela, 27002, Lugo, Spain

    M. Miranda

  3. School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland

    M. García-Vaquero

Authors
  1. V. Pereira
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. López-Alonso
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. Miranda
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. L. Benedito
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. M. García-Vaquero
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to V. Pereira.

Ethics declarations

Funding

This study was funded by Xunta de Galicia [Galician government (Spain)] through contract 07MRU030261PR. Marco García-Vaquero was in receipt of a post-doctoral fellowship granted by The Barrié Foundation (Galicia, Spain) for the period 2014–2016.

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical standards

Víctor Pereira declares that he has not received any honoraries from any commercial companies.

Compliance with ethics requirements

All applicable national and institutional guidelines for the care and use of animals were followed.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pereira, V., López-Alonso, M., Miranda, M. et al. Relationship between the essential and toxic element concentrations and the proximate composition of different commercial and internal cuts of young beef. Eur Food Res Technol 243, 1869–1873 (2017). https://doi.org/10.1007/s00217-017-2888-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-017-2888-0

Keywords

Search

Navigation