Assessment of the role of meat cut on the Fe, Zn, Cu, Ca and Mg content and their in vitro availability in homogenised weaning foods.

Abstract

The aim of the present study was to compare the Fe, Zn, Cu, Ca and Mg contents and their in vitro availability in three meat-based weaning foods as a function of the meat cuts used in their formulation. The three meat cuts were yearling cow flank (YCF), mature cow flank(MCF) and mature cow mixed (MCM) cuts. The highest level of Fe (1.14 ± 0.31 mg/100 g) was… (More)

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