Nutrient profiles in retail cuts of bison meat

The objectives were to determine the nutrient composition and variation in eight cuts of bison meat in bulls and heifers and identify nutrient relationships in the clod and sirloin by principal component analysis. The nutrients analyzed were: energy, protein, total fat, saturated fat, monounsaturate...

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Bibliographic Details
Published in:Meat science 2006-12, Vol.74 (4), p.648-654
Main Authors: Galbraith, J.K., Hauer, G., Helbig, L., Wang, Z., Marchello, M.J., Goonewardene, L.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bison
bulls
calcium
Cholesterol
crude protein
Cut
energy content
Fat
fatty acid composition
Food industries
Fundamental and applied biological sciences. Psychology
heifers
iron
lipid content
Meat and meat product industries
meat composition
meat cuts
mineral content
monounsaturated fatty acids
Nutrient
nutrient content
polyunsaturated fatty acids
Principal component analysis
proximate composition
saturated fatty acids
sodium
trans fatty acids
vitamin A
vitamin content
water content
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Summary:The objectives were to determine the nutrient composition and variation in eight cuts of bison meat in bulls and heifers and identify nutrient relationships in the clod and sirloin by principal component analysis. The nutrients analyzed were: energy, protein, total fat, saturated fat, monounsaturated fat, polyunsaturated fat, transfat, cholesterol, vitamin A, Ca, Fe, Na and moisture. Differences were observed in fat components between cuts and bulls had higher ( P < 0.05) amounts of total, saturated, monounsaturated and polyunsaturated fat in the blade compared to the other cuts. The sirloins had less ( P < 0.05) cholesterol than all the other cuts in bulls and the clod in heifers. Fat varied more than protein and moisture in all cuts. Four principal components (PC) accounted for 63.9% of the total variation of the nutrient composition. Total, monounsaturated and saturated fats were in PC1 and cholesterol in PC2 showing that cholesterol is independent of other fats. If dietary alterations elicit changes in bison meat fatty acid profiles, it may be possible to reduce cholesterol independent of total, monounsaturated or saturated fat.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2006.05.015